Green Coconut Salmon

This salmon just might be the quickest dinner you make this week. The wonderful thing about it, other than being delicious, is that it doesn’t taste like you made it in under 30 minutes. This works with just about any kind of salmon, as long it’s wild. Coho has a lower fat content, which balances the richness of the coconut milk nicely. Serve with cauliflower rice, and chances are this dish will make it into the weekly rotation.

 all ingredients organic whenever possible

1 can full fat coconut milk, shaken
1 bunch fresh cilantro
1 bunch fresh basil
1 jalepeno, seeds and membrane removed, optional (or leave the seeds in if you like a kick)
t cumin
t coriander
t sea salt
4 6-8 oz pieces of wild salmon (this amount of sauce is good for up to 4)
1 lime, cut into wedges, for serving

 optional additions that can be thrown in before baking:

a small handful frozen peas
thinly sliced bell pepper
thinly sliced jalepeno
sliced green onions
3-4 kafir lime leaves (remove before eating) or lime zest if you can’t find these

Preheat oven to 425 and take the salmon out of the fridge.
 Reserve a small handful of the basil and cilantro and set aside.

Toss everything but the salmon and optional ingredients into a blender and puree.
The sauce is made in your blender- couldn’t be simpler!

Place salmon and sauce (over & under) in a glass baking dish. Add any desired optional ingredients.
Cook 10-16 minutes, depending on your liking, and the type of salmon (Coho is leaner and cooks quicker)
I bought a package of mini sweet peppers; a bit more work, but so pretty!

Roll the reserved herbs up on your cutting board and chop roughly. Set aside.
If you roll them up as tightly as possible, you won’t be chasing them all over your cutting board while you chop them

Serve the salmon over Cauliflower Rice (shown below) and top with the fresh herbs.  Serve with lime wedges.

This entry was posted in 21DSD, Dinner, Fish/Seafood, Paleo and tagged , , , , , , . Bookmark the permalink.

5 Responses to Green Coconut Salmon

  1. Jen says:

    So delish! The flavors all balanced each other out, and my belly was all zen after eating this. This is a new staple at casa de stewmody. Thanks Simone!

  2. Pingback: Green Coconut Salmon & Cauliflower Rice from Zenbelly | Celiac Handbook

  3. Rebekah says:

    I really enjoyed this recipe! Great flavors and so easy. My husband, however, does not love salmon. What fish would you recommend as a substitute?

    • zenbellyblog says:

      Oh what I love about this recipe, aside from the speed of it, is that it’s good with so many things! Shrimp are great, halibut, sole… I’m guessing the less oilier fish would be the best to pair with coconut milk. It’s also great on chicken.

  4. Pingback: My New Favorite Thing. | zenbelly

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s