Perfectly Tender Salmon with Tangy Coconut Sauce

Perfectly Tender Salmon with Tangy Coconut Sauce

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.

Total Time 25 minutes
Servings 4 servings
Author Ella Jewett

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

  1. 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.

  2. 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.

  3. 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.

  4. Top each fillet with 1/4 cup sauce and 1 tbsp. cilantro leaves.

 

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