Salmon With Coconut Lime Cilantro Sauce Recipe

Name: Salmon With Coconut Lime Cilantro Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons virgin coconut oil* or canola oil, divided; 1 tablespoon brown mustard seeds; 1 teaspoon cumin seeds; 4 pieces boned wild salmon fillet (1 to 1 1/4 in. thick); 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon freshly ground pepper; 1 cup loosely packed cilantro leaves and tender stems, plus 1/4 cup cilantro leaves; 1/2 cup sliced green onions; 1 medium jalapeno, chopped; 3 garlic cloves; 1 cup coconut milk; 3 tablespoons lime juice

Servings: persons

2 tablespoons virgin coconut oil* or canola oil, divided
1 tablespoon brown mustard seeds
1 teaspoon cumin seeds
4 pieces boned wild salmon fillet (1 to 1 1/4 in. thick)
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper
1 cup loosely packed cilantro leaves and tender stems, plus 1/4 cup cilantro leaves
1/2 cup sliced green onions
1 medium jalapeno, chopped
3 garlic cloves
1 cup coconut milk
3 tablespoons lime juice

1
Heat a grill to medium-high (about 450u00b0). 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 jalapeno, 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.
5
*Virgin coconut oil is minimally refined, leaving more nutrients (including antioxidants) intact than in regular refined coconut oil. Find it at well-stocked grocery stores.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons virgin coconut oil* or canola oil, divided, 1 tablespoon brown mustard seeds, 1 teaspoon cumin seeds, 4 pieces boned wild salmon fillet (1 to 1 1/4 in. thick), and more.

Yes, Salmon With Coconut Lime Cilantro Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon With Coconut Lime Cilantro Sauce

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