|Served over a bed of simple greens makes the perfect summer dish|
2 wild caught salmon fillets
2tbs organic virgin coconut oil, unrefined
lemon peel from 1/2 lemon, finely grated
2-3tbs minced fresh ginger
1tsp fennel seeds
1tbs yellow mustard
1tbs organic virgin coconut oil, unrefined
1c coconut milk
juice from the 1/2 lemon you peeled
salt to taste
bed of greens (I used organic spinach)
handful of cilantro for serving (optional)
1. Rub coriander, salt, and lemon peel over the top of your salmon (not the skin side).
2. Heat 2tbs coconut oil in a large nonstick skillet over medium or medium high heat. Sear in coconut oil about 5 minutes per side (obviously this depends on the thickness of your fish). When it is seared on both sides and it flakes easily with a fork it is done (don't be afraid to really cook it on the skin side because you peel that off anyway... or eat it...whatever floats your boat).
3. Meanwhile, saute ginger, fennel seeds, mustard, and coriander in 1tbs coconut oil in a small saucepan. Once tender and fragrant, add your coconut milk and simmer on about 15 minutes. Taste and add a dash of salt and a squeeze of lemon if desired. Stir well.
4. Place your cooked salmon fillet on a bed of greens (I like to peel the skin off but many folks enjoy eating it). Ladle with hot coconut sauce (this will slightly wilt the spinach while you are eating it... so good!) and top with cilantro. Enjoy!