Oral Allergy Syndrome Friendly Coconut-Turmeric Salmon Fillets

Total time50 min

Prep time15 min

Cook time15 min

Oral Allergy Syndrome Friendly Coconut-Turmeric Salmon Fillets

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Ingredients

4 servings

For the salmon

4 salmon fillets (6 oz each), skin-on

For the marinade

3 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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1 tbsp fresh lime juice
1 tsp ground turmeric
1 tsp fresh ginger, finely grated
2 cloves garlic, finely grated
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
½ tsp fine sea salt

For cooking

1 tbsp coconut oil

For the sauce

1 can (13.5 oz) full-fat coconut milk
½ 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)
Omit this
This ingredient likely doesn’t work for the diet.
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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