Coconut Salmon

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 and a more exotic way of preparing it, try this coconut salmon recipe over steamed rice and your appetite will surely be delighted.

Coconut Aminos

If you are trying to burn belly fat, you will want to consider the fact that salmon contains a very high amount of protein which is good at helping the body’s metabolism to work and break down fat and turn it into energy.

The dietary action of omega-3 fatty acids found in Salmon are similar to that of protein, which forces the body to naturally burn more calories while helping to keep your appetite in check throughout the day (Active Beat).

Coconut Salmon

Coconut Salmon ingredients

The following ingredients are for one serving. Just double, or triple it 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

marinating coconut  Salmon

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.

Coconut Salmon

Serve over a bowl of steamed rice and garnish with sesame seeds an diced green onions or another green like cilantro or parsley.


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Wild Salmon with Peach Mango Salsa

Wild Salmon with Peach Mango Salsa

Wild Salmon with Peach Mango Salsa with Prosciutto Wrapped Vegetables

Do you know the difference between farmed fish and wild ocean caught fish, in particularly salmon? We wanted to know the answer, so we reasearch it, and here is what we found.

Farmed fish is a $1 billion a year revenue (USA), with salmon being number one.

Farmed salmon has less area in which to grow and thrive, and their bodies are much fattier than wild salmon, and have less omega-3 fatty acids.

They are fed processed fish oil and fish meal or a high fat feed, which is not the typical food wild salmon eat.

The flesh of farmed salmon are greyish in color due to their diet. Food coloring is added after harvesting to give farmed salmon the pinkish color that wild caught salmon have naturally.

Health Problems Associated with Farmed Salmon

 fish farm cage in Norwegian SeaFish farm cage in Norwegian Sea

Farmed salmon contain more unhealthy omega-6 fatty acids, and higher lipid levels (Lipid Composition in Farmed and Wild Salmon), raising the risk of inflammation, which is  associated with heart disease, stroke, arthritis, and other health problems.

Farmed salmon are given antibiotics and in some cases growth hormones, which also gets into the water supply, and can affect other wild marian creatures.

As of 2013 AquaBounty Technologies (US based company) has received approval from the FDA (Genetically Engineered Salmon) to genetically modify farmed salmon.

The one benefit of farmed salmon is they have no mercury in their meat, as they are grown in so-called controlled waters and their lifespan is shorter than in the wild, and wild salmon live longer with higher chances of mercury exposure.

After considering the research, it appears to us here at Splendid Recipes and More, that wild caught salmon is clearly more natural and nutritious over  its farm grown counterpart.

Wild Salmon with Peach Mango Salsa

Now for our featured recipe and here is what you will need.

The recipe makes four (4) servings, so you will need four salmon filets that are de-boned. When shopping for the ingredients to make the salsa, be sure to purchase one each of red sweet pepper (bell pepper), mango, serrano chili, small lime, and one bunch of green onions (Scallions). You will also need 2 medium peaches (frozen are ok if fresh peaches are not in season).

2 medium peaches, peeled, deseeded, chopped

1 large mango, peeled, deseeded, chopped

½ cup green onions, diced (about 3 scallions)

½ red bell pepper, diced

1 Serrano pepper, deseeded and minced

½ tsp. salt

1 tbsp. sugar (we used coconut sugar)

Juice from one half of a lime

Optional: ½ cup cilantro, chopped

chopped and diced produce for Peach and Mango Salsa

Prepare peaches and mango. Place into a medium mixing bowl along with the diced onion and red bell pepper. Do not mix. Next add Serrano pepper and optional to add chopped cilantro, again, do not mix.

Peach and Mango Salsa - close-up

squeeze out lime juice with the back of a spoon Squeeze out lime juice with the back of a spoon

 Together add salt, coconut sugar and lime juice. Stir mixture until well incorporated.

Let mixture set for 15 minutes at room temperature for flavors to infuse, or refrigerate until ready to eat.

Wild Salmon with Peach Mango Salsa

Prepare salmon, by grilling, baking, or broiling. Plate your salmon and top with the salsa. The recipe for the side dish of vegetables to be posted.

Peach and Mango Salsa

The salsa can keep in a jar with a tight lid for 2-3 days in the refrigerator, or can be frozen for later use.

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