Anti Inflammatory Coconut-Turmeric Salmon Fillets
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4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
For the marinade
- 3 tbsp coconut aminos
- 1 tbsp fresh lime juice
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
- Ā½ tsp fine sea salt
For cooking
- 1 tbsp coconut oil
For the sauce
- 1 can (13.5 oz) full-fat coconut milk
- Ā½ tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- 1 tbsp fresh lime juice
- salt, to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, 1 tbsp lime juice, 1 tsp turmeric, 1 tsp grated ginger, grated garlic, and fine sea salt until combined. Place the salmon fillets in a shallow dish, pour the marinade over them, and turn to coat. Let marinate at room temperature for 20 minutes.
- 2
Lift the salmon fillets from the marinade and pat the flesh side lightly with a paper towel to remove excess marinade; reserve the marinade in the bowl. Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering.
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