Description
Salmon with coconut sauce is the perfect meal for lunch or dinner. It is gluten-free, easy to make, and comes together in just 15 minutes! The coconut sauce is a delicious complement to the flaky, tender salmon.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
If you are not a fan of salmon you could sub in tilapia.
