Baked Salmon with Coconut Cilantro Sauce

served with broccoli for extra health!

served with broccoli for extra health!

Since I’m not doing dairy at the moment, coconut milk is my friend.

It’s not my best friend by any means. It’s more the friend that you hang out with because your best friend is in the hospital, or visiting relatives, or staying home with her new boyfriend/puppy/baby.

It’s basically a stand-in until my milk-drinking, cheese-eating, yoghurt-slurping ways are reinstated.

the sauce smelt very fragrant and delicious

the sauce smelt very fragrant and delicious

Having said that, coconut milk is pretty darn good. Especially when used as a vehicle for exciting flavours like ginger, jalapeno and cilantro.

The original inspiration for this recipe used tilapia so if that’s more your thing, check out the link below.

I’m a salmon fan because I love me some fishy oils and fatty acids.

it's a great recipe for guests - seemingly fancy but takes very little effort

it’s a great recipe for guests – seemingly fancy but takes very little effort

NB: Try to buy wild if you can because farmed salmon have seen too much horror in their short, miserable lives to be considered edible.

Baked Salmon with Coconut Cilantro Sauce (serves 2)

*adapted from Food Network Kitchens

  • 2 salmon fillets
  • 1/4 tsp sea salt
  • 1/2 cup coconut milk
  • 1/4 cup cilantro leaves
  • 1 tbsp fresh ginger root, peeled and chopped
  • 2 garlic cloves
  • 1 jalapeno pepper, de-seeded (or not, if you want it spicy)
  1. Sprinkle the salmon with the salt and place in a suitable casserole dish.
  2. Blend the remaining ingredients together in a food processor until fairly smooth.
  3. Pour the sauce over the fish and bake at 400 for 15 minutes.

Like this? You might also like:

Advertisements

7 thoughts on “Baked Salmon with Coconut Cilantro Sauce

  1. I’m a fan of the simplicity of this dish. It’s creative and has an upscale presentation, but the prep is blend, spread, and bake–the kind of recipe I need more of! Thanks!

  2. once you get used to the taste of coconut mik – it’s wonderful. It delivers sweetness and is virtually unburnable!

    Another recipe for a tagine pot or casserole dish is sliced banana, 1 apple, 2 cinnamon sticks, dates or prunes or both, raisins or currants, coconut oil, almonds and wedges of lemon. Glorious and totally detoxifying! I eat it for breakfast – tastes vaguely like Christmas pudding without the brandy! The coconut oil acts like the ‘sugar’ in this dish. 15 minutes cooking time on a low heat.

  3. Pingback: Smoked Salmon, Dill & Leek Chowder | Things My Belly Likes

Leave a Reply

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

WordPress.com Logo

You are commenting using your WordPress.com 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