Monday, January 27, 2014

Paleo Lime & Coconut Salmon with Fruit Salsa


I have made my coconut and lime chicken several times; I even served it on Easter and my non-paleo family, from kids to adults, gobbled it up.

The flavors just pop and the dish is as visually appealing as it is tasty. I've always wondered how it would turn out with another protein, so I decided to take a stab at it with some wild salmon I bought on special at Whole Foods.

I also changed up the salsa a little, only because it's impossible to find organic strawberries right now. I went with blueberries instead (though I also think kiwi would make a delicious inclusion).

This was just as delicious with seafood as with chicken! One of my friends has also made it with shrimp and told me everyone loved it. Definitely a nice dish that can brighten up a cold winter's night or  taste delicious with fresh summer fruit in the salsa. If you haven't tried this one yet, I can't recommend it enough.

Paleo Lime & Coconut Salmon with Fruit Salsa

salmon:
1 lb. wild salmon, cut into fillets
3 tbs. olive oil
zest of 1 lime
1 tsp. ground cumin
1 1/2 tsp. ground coriander
2 tbs. coconut aminos
1 tsp. salt
2 tbs. palm sugar
2 tsp curry powder
1/2 cup coconut milk
pinch cayenne
coconut oil, for cooking
1/4 cup chopped fresh cilantro
fresh lime wedges

salsa:
1 large mango, peeled and diced
1 cup blueberries
1 firm avocado, peeled and diced
3 tbs. chopped red onion
large handful of chopped fresh cilantro
salt & fresh lime juice, to taste

Mix olive oil, lime zest, spices and coconut milk in a Ziploc bag. Add salmon and allow to chill in refrigerator for at least 20 minutes.

While salmon is marinating, combine all ingredients for salsa in a bowl, tasting for seasoning.

Once you are ready to cook the chicken, remove each breast from the marinade. Pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.

Melt coconut oil in a large skillet over medium heat. Add salmon and cook without turning for a couple of minutes. Flip and cook until golden on outside and cooked through.

Drizzle with sauce and top with minced cilantro. Spoon salsa on top or alongside and serve with lime wedges.

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