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.
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.
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)
- Sprinkle the salmon with the salt and place in a suitable casserole dish.
- Blend the remaining ingredients together in a food processor until fairly smooth.
- Pour the sauce over the fish and bake at 400 for 15 minutes.
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