This recipe is so incredibly simple, yet delicious that I almost don’t know what to say about it. It is so good that you just HAVE to try it for yourself.
Salmon is by far my favorite type of fish, which is funny because I hated it when I was a kid. But as an adult salmon is at the top of my favorite foods list.
Coconut is quite possibly also on the top of my favorite foods list. I love coconut milk, coconut water, coconut chips, shredded coconut; you name it, I love the flavor.
So, I had an idea to combine two of my favorite foods into one wholesome dish.
The first time I made this recipe I made a curried coconut sauce. It was pretty good, but it wasn’t what I was going for. I really wanted the coconut flavor to be dominant. I had this crazy idea that coconut and salmon would be amazing together.
Boy was I right!
This time was spot on. I ditched the curried spices (sorry little dudes) and opted for a simple, slightly sweetened coconut sauce.
All that is required to make this luscious, gorgeous coconut sauce is:
A little coconut oil, garlic, ginger, coconut milk, of course; a little honey for sweetness, arrowroot powder for thickening, and a little salt and pepper. Done!
Slightly sweet, coconut-y, and thick.
Pour this coconut sauce over some tender, flaky baked salmon fillets and have some sticky rice noodles to lop it up. Garnish with a little cilantro for color and coconut chips for crunch and you have got yourself one tasty meal that is great for lunch or dinner.
Plus it is gluten-free and comes together in just 20 minutes!
- 4 salmon fillets (preferably wild caught)
- Sea salt and pepper
- 1 package of rice noodles
- 1 tablespoon unrefined coconut oil
- 1 large clove garlic, micro-planed
- 1 inch fresh ginger, peeled and grated
- 1 can full fat coconut milk
- 1 to 2 tablespoons honey
- 1 teaspoon arrowroot powder or cornstarch
- Sea salt to taste
- OPTIONAL: Minced cilantro for garnish
- OPTIONAL: dried coconut chips for garnish
- OPTIONAL: Lime wedges for serving
- Preheat oven to 350 degrees. Prep a rimmed baking sheet by lining it with a drying rack that has been brushed with oil.
- Prep the salmon fillets by patting them dry and sprinkling salt and pepper on each side, place them on the rimmed baking sheet lined with the drying rack and bake for 10 to 15 minutes, or until the fish is opaque and flaky.
- Follow the cooking instructions for your rice noodles. Mine took 10 minutes to cook in boiling water.
- Meanwhile heat a small skillet on medium-low heat and melt the coconut oil. Once the oil is melted add the garlic and sauté for 2 minutes. Add the grated ginger and sauté for another 2 minutes.
- Add the can of coconut milk and turn the heat up to high. Bring the coconut milk to a boil and reduce to a simmer. Add in the honey 1 tablespoon at a time, and adjust to desired sweetness. Stir in sea salt to taste and a pinch of pepper. Simmer for 5 minutes.
- In a small bowl combine a tablespoon of the coconut milk sauce and a teaspoon of arrowroot powder or cornstarch. Use a fork to break up any lumps.
- Add the arrowroot mixture into the coconut sauce; whisk to combine. Allow to simmer for another 5 minutes, or until the sauce has thickened. It should cling to the back of your spoon.
- Serve the salmon fillets on top of the cooked rice noodles. Spoon some of the coconut sauce over the salmon allowing some to drip onto the noodles. Garnish with chopped cilantro, and coconut chips (optional). Serve with a lime wedge for squeezing.