Coconut Sauce Salmon & Roasted Brussel Sprouts
We eat fish all year long around here, and unless you like to eat it the exact same way every time, you’ve got to get creative.
I bought organic Coconut Sauce one day not knowing what it tastes like or what I should use it for. We ended up adding it in while cooking up some salmon on the boat one day….turns out it’s pretty awesome 🙂
So, I spiced it up a bit and added coconut oil, ginger (cause it goes good on everything!) sea salt & pepper & a splash of tamari. It’s like a treat.
Get to Cookin’
Remove the skin & give it a little rinse. Pat dry. This particular dish I do in the frying pan, so start heating the pan on medium heat. *you can leave skin on if you prefer
Add aprrox 1 Tbsp Coconut Oil & 1 Tbsp Coconut Sauce & bring to a little sizzle
If using ginger, slice up nice and thin and add to pan as well.
Add your salmon fillet, skin side down. Spoon sauces and ginger over salmon as you cook. Keeping on med heat, continue cooking for approx 6-8 minutes & either cover with a lid for 1-2 minutes or flip your fillet over to cook 1-2 mins on the other side.
Remove from heat/pan and top with sea salt & cracked pepper.
The coconut sap creates an almost caramelized effect….so tasty
Coat in olive oil and salt and pepper in a bowl, toss on a pan covered with parchment and into the oven on 400 for 20 minutes. Take them out once nice and roasted and put back in the bowl to toss with a splash of balsamic and honey. So good.