Pan-Fried Salmon with Yum Sauce
 
 
Created by:
Serves: 6-8
Ingredients
For the Salmon:
  • 2 lb wild-caught salmon filets
  • salt and pepper
  • 2 tablespoons coconut oil
For the Sauce:
  • ½ cup nut butter (I used half peanut butter, half almond butter)
  • ½ cup coconut aminos (reduce to ¼ cup if you use tamari or soy sauce)
  • 1 tablespoon lemongrass paste
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon honey
  • 1 tablespoon minced ginger
  • 1 can full-fat coconut milk
  • ½ tsp sea salt
Toppings:
  • 4 scallions, sliced
  • ¼ cup chopped cilantro
Instructions
  1. Combine sauce ingredients in a food processor. Season salmon filets with salt and pepper and place in a dish to marinate. Pour ½ cup of sauce over the salmon and coat each filet well.
  2. Marinate for at least 30 minutes. (If you're short on time, don't worry about it. But, there is more flavor if you marinate first!) Refrigerate the extra sauce until ready to use.
  3. Using a small saucepan, heat the remainder of the sauce on low heat, stirring occasionally.
  4. Heat a large non-stick skillet with coconut oil over medium/high heat.
  5. Place salmon skin-side down and pan-fry for 3-4 minutes per side, or until cooked through.
  6. Remove cooked salmon and top with extra sauce, scallions, and cilantro.
  7. Serve over rice or cauliflower rice alongside your favorite veggies.
Notes
~You can easily cut this recipe in half to serve 4. The sauce recipe makes a lot, so you'll probably still have extra on hand even if you cut this in half.
~If you sub light coconut milk for the full-fat coconut milk your sauce will not be as creamy.
~You could use a number of nut butters in this sauce, but my favorite was the almond and peanut butter combination.
~I imagine you could bake your salmon in the marinade, as well, but I haven't tried it.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/pan-fried-salmon-yum-sauce/