Recipe courtesy of Bal Arneson

Salmon with Coconut Sauce

  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 2 servings
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Ingredients

4 tablespoons coconut oil, divided

1 tablespoon finely chopped ginger

1 teaspoon fennel seeds

1 teaspoon cardamom seeds

1 teaspoon brown mustard seeds

1 tablespoon ground coriander, plus 1/2 teaspoon to season salmon

1/4 cup to 1/2 cup chopped tomatoes

1 cup coconut milk

Pinch salt and freshly ground pepper

2 (6-ounce) salmon fillets

Directions

  1. For the sauce:
  2. Put 2 tablespoons coconut oil into a large skillet over low-med heat and then add ginger. Saute for 30 seconds and then the fennel seeds, cardamom seeds, brown mustard, seeds and ground coriander; cook for 10 seconds. Add the tomatoes and cook for 3 minutes, stirring well. Pour in the coconut milk and simmer for about 15 minutes, until sauce is thickened. Taste for seasoning and add salt and pepper, if necessary.
  3. For the salmon:
  4. Heat the remaining 2 tablespoons coconut oil in a nonstick skillet over medium-high heat. When it is hot, season the salmon fillets with 1/2 teaspoon ground coriander and a pinch of salt and pepper and then sear them on each side for 7 to 8 minutes, until they are just cooked through. Put the salmon on a plate and ladle some sauce over it.
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