You know how sometimes you have a bunch of random items in the pantry and you’re wondering what you can do with them for dinner? That’s how this came about. I am a big fan of cream sauces. BIG. But when I first made this, we were doing a Whole30, so cream was out. Next best substitute? Coconut milk! And I’m not talking light, low-fat, or coconut milk from a carton. I’m talking full-fat, thick, many times solid coconut milk in a can.
We love salmon at our house. It’s one of the four or five types of fish that Isak will eat. He’s 5, so he’s picky about what fishes are “acceptable” and what fishes aren’t. Yes, the correct word in this instance is “fishes,” just in case you were wondering. Fun fact: if you are talking about the plural of one type of fish, the plural is “fish.” If you are talking about more than one type of fish (e.g. catfish, salmon, and swordfish), the plural is “fishes.” There’s your random fact for the day. I’m convinced that kids either like or dislike fish based on two factors: taste and texture. If it tastes too “fishy,” most of them don’t like it. If it doesn’t feel “meaty” in the mouth, most of them don’t like it. Salmon is a win-win in this case. It’s not overly fishy and it feels more like chicken than fish in the mouth. Score!
As a general note: this sauce can be made with pretty much any protein, so it doesn’t have to be limited to salmon. You really can make it with anything–you’ll just have to alter the length of cook on it. Pretty soon you’ll see this recipe on my awesome trainer, Jean Carlos’s site in a video series called Foodie Fridays. Last week’s video can be seen HERE! If you want to see my testimonial that I did for TBT, look HERE! Seriously, if you’re near San Antonio, you need to come in and work out with us. Jean Carlos is a ROCK STAR!
Salmon with Lemon Coconut Cream
1 pound salmon fillet
1/2 C canned, full-fat coconut milk
1/2 pound mushrooms, sliced thick
1/2 C diced shallots (or yellow onion)
3 cloves garlic, minced
juice of 1 lemon
zest of 2 lemons
salt and pepper
- Preheat oven to 350. Salt and pepper both sides of the salmon and place in a greased baking dish.
- In a medium saute pan over a medium-low/medium heat, heat 1-2 tsp coconut oil. When oil is hot, add in mushrooms, shallots/onions, and garlic. Cook until mushrooms start browning and shallots are getting soft.
- Add in coconut cream, lemon juice, and lemon zest. Stir to integrate. Brink to a slow boil and stir for a couple minutes, until everything is heated through and well-mixed. Salt and pepper to taste.
- Pour sauce mixture over salmon in baking dish and bake, uncovered, for around 15 minutes. In the video, I cooked just under 1.3 pounds of salmon and that took 21 minutes, so keep checking it if you’re cooking a larger piece.
- Plate it and chow down.