Salmon in Creamy Coconut Sauce

This recipe is adapted/revised from delish

Gluten free, dairy free, Paleo, Low Carb meal (not keto)

I like the crispiness of the skin on the fish in this recipe

 

Salmon, depending on the type you use (Coho, Chinook, Sockeye, Pink, Chum)  can contain anywhere from 700 mg. to 2440 mg. of omega 3 essential fatty acids (DHA and EPA combined) in a 4 ounce serving.  (for list of Salmon types and amounts of EPA and DHA, this chart is helpful EPA and DHA amounts in Fish )

These fats we need to get from our diet or from supplements. Choose wild caught Alaskan Salmon since there is no overfishing nor contaminant risk.

If you want to know more about the benefits of EPA and DHA read this article on Differences and benefits of EPA and DHA

IF you want to know more about choosing fish visit www.seafoodwatch.org

Serves 4

Ingredients

  • 2 T. avocado oil
  • 4 (6 ounce) salmon fillets, patted dry and seasoned with s/p
  • 3 T. grass fed butter (or ghee)
  • 3 cloves garlic minced
  • 1 ½ cup organic cherry tomatoes cut in half
  • 2 cups dark leafy greens (try spinach or kale or a blend) I used spring mix blend
  • ½ cup coconut cream (I tried So Delicious Organic Creamer Coconut Milk instead of canned coconut cream)
  • ¼ cup dairy free parmesan cheese (I used Follow Your Heart Dairy Free Parmesan)
  • ¼ c. chopped basil
  • Lemon wedges (optional for serving)

Directions

  • Place salmon, skin side up, in skillet on medium high heat, once the oil is hot. Cook for roughly 6 minutes (watch it-I cooked mine for 4), flip the salmon and cook another 2 minutes. Transfer to a plate.
  • In the same skillet, add the butter. (if there is too much oil still in the pan, drain some out). When butter is melted, add the minced garlic and cook about one minute. Add in the tomatoes and dash of s/p. Cook until tomatoes are beginning to burst, then add in the leafy greens. Cook until the greens wilt.
  • Stir in the coconut cream, non-dairy parmesan cheese, and the basil. Add the salmon back in and simmer on low heat for about 3 minutes.
  • Garnish with basil leaf and lemon wedge.

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