Coconut lime sauce:
- ½ can organic full-fat coconut milk
- ¼ cup freshly squeezed lime juice
- Handful organic shredded coconut extra for garnish
- Grated zest of 1 lime
For the salmon:
- 2 filets fillets fresh or frozen and thawed wild caught salmon with skin about 6 ounces each
- 2 tablespoons extra virgin coconut oil for frying
- 1 teaspoon dried dill
- 1 teaspoon freshly grated ginger
- 1 teaspoon lemon zest
- Pink salt to tast
- Black pepper to taste
- 1 lime sliced into wedges, for garnish
- Unsweetened shredded coconut for garnish
- Make the sauce: Stir together all of the sauce ingredients in a large bowl. Set aside.
- Make the salmon: Combine roughly two-thirds of the sauce and the salmon in a leak-proof bag and refrigerate for at least 30 minutes to allow the flavors to meld. Reserve the remaining sauce.
- In a skillet over high heat, warm the coconut oil. Add the salmon fillets to the pan and cook for 2 to 3 minutes on each side. Poke a fork in to make sure it looks cooked through. Remove from the heat and transfer the fillets to a platter.
- Drizzle the remaining coconut lime sauce over the salmon fillets. Sprinkle the dill, ginger, lemon zest, salt, and pepper over the fillets and serve hot garnished with the lime wedges and coconut shreds.
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