Coconut Salmon

Salmon always tastes great whether it is simply baked, steamed, or smoked. It goes perfectly well with a lot of dishes and always seems to add a refined vibe to the dinner table.

It’s also low in calories and a great option if you’re trying to lose weight. For a new take on a more exotic way of preparing it, try this coconut salmon recipe over steamed rice and your appetite will surely be delighted.

Coconut Salmon

The following ingredients are for one serving. Adjust ingredients for additional servings.

1 piece of salmon fillet, about 1/2 pound, boned, skin on

2 slices two of ginger root

3 tablespoons dark coconut amino sauce

1 tablespoon sesame oil

1/2 teaspoon of red chili flakes

Pinch of freshly ground black pepper corns

1 or 2 tablespoons coconut oil

1/2 teaspoon each of sesame seeds an green onion, diced for garnish

Marinate the salmon in the ginger, sesame oil, coconut amino sauce, red chili flakes and black pepper for 30 minutes to 3 hours prior to cooking.

Heat a large ceramic coated frying pan over medium heat with coconut oil and add the salmon skin side down (reserve the marinade). This prevents the fish from sticking to the pan as well as prevents the meat from shrinking up.

After 3 minutes turn the fish and add the marinade, and cook another 2 to 3 minutes.

You’ll also enjoy these deliciously yummy salmon recipes:

• Oven-Baked Pecan Crusted Salmon
• Cast Iron Seared and Broiled Salmon With Fruit And Herb Salsa

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