Salmon with Coconut Lime Cilantro Sauce
If this tender cut of fish doesn't win you over on its own, the awesome sauce will seal the deal.
Ingredients
- 2 tbsp virgin coconut oil divided
- 1 tbsp brown mustard seeds
- 1 tsp cumin seeds
- 4 pieces boned wild salmon fillet
- 1 1/2 tsp salt divided
- 1/2 tsp freshly ground black pepper
- 1 cup loosely packed cilantro leaves and tender stems plus 1/4 cup cilantro leaves
- 1/2 cup sliced green onions
- 1 medium jalapeño chopped
- 3 garlic cloves
- 1 cup coconut milk
- 3 tbsp lime juice
Instructions
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Heat a grill to medium-high (about 450°). Put 1 tbsp. oil and the mustard seeds in a small frying pan. Cook, covered, over medium heat until you hear the first seed pop. Add cumin and let sizzle, covered, 1 minute. Remove from heat and let cool completely about 10 minutes.
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Meanwhile, brush salmon on both sides with remaining 1 tbsp. oil. Sprinkle flesh sides with 1/2 tsp. each salt and pepper. Grill salmon, flesh side down (close lid if using gas), carefully turning once with a wide spatula, until opaque but still moist-looking in thickest part (cut to test), 9 to 10 minutes. Lift salmon off skin onto serving plates.
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In a food processor, pulse toasted seeds, 1 cup cilantro leaves and stems, the green onions, remaining 1 tsp. salt, the jalapeño, and garlic until finely chopped, 10 to 12 times. Add coconut milk and lime juice; pulse to combine.
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Top each fillet with 1/4 cup sauce and 1 tbsp. cilantro leaves.