Salmon is definitely a favorite of mine and I love to play with new recipes, but this is a sure fire keeper in my book! And EASY!
People are always asking what is the best and most sustainable fish to purchase. In regards to salmon, the recommended salmon is Wild Caught Alaskan Salmon. Recent research places these salmon at the top of the low-risk list for potential contaminants, including pesticides, and persistent organic pollutants (POPS). With the exception of Wild Alaskan Chinook Salmon, all others (chum, coho, sockeye, pink) are at the lowest sustainability risk as well. Chinook is currently at moderate risk.
THE IMPORTANT STUFF
- 2 salmon filets
- 2 tablespoons of olive oil or coconut oil
- 1/4 cup chopped onions
- Couple cloves dived garlic
- Juice from 1 whole lemon
- 1/3 cup coconut milk
- 2 tablespoons chopped basil
- Briefly and quickly grill each side of the salmon filets (just enough to seer them). I didn’t want to fire up the grill so I did this in a pan and it turned out quite well.
- In a pan sauté the garlic and onion in olive oil then add the lemon juice.
- Once the mixture is hot, slowly add coconut milk and bring to a boil.
- Take off heat and add basil.
- Place salmon in baking pan and pour sauce over top.
- Bake @ 350 degrees for 10 – 15 minutes (depending on the thickness of your filets).
I cooked this salmon with a side of bok choy. While the salmon was baking I added onion, roasted garlic and ghee to the pan to sautee. Then I added the bok choy and cooked until tender.
Hope you love this dish as much as I do! Enjoy!