2 October, 2015

Coconut Salmon

Comments : 3 Posted in : Asian, Fish on October 2, 2015 by : Cook Plate Fork Tags: 10 Minutes (song), André Weil, Asian cuisine, Asian food, coconut aminos, coconut sap, coconut sauce, coconut tree, Copepod, Fish oil, Food, Ocean, Omega-3 fatty acid, Omega-6 fatty acid, Omega-7 fatty acid, salmon recipe, sesame seeds, Steamed rice

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

---

Find Instant Pot recipes in the Search box below – type Instant Pot in box click Search – Enjoy!

Search

Search

---

More Deliciously Yummy Recipes

• Lemon Artichoke Chicken
• Apple Cinnamon Upside-Down Cake
• Warm Brussels Sprouts & Dilled Potato Salad
• Chocolate Mexican Coffee Cake
• Slow Cooking, is it Safe?