Fructose Free Paleo Coconut-Lime Salmon with Avocado Salsa
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 3 tbsp coconut aminos
- 3 tbsp full-fat coconut milk
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp avocado oil
For the avocado salsa
- 2 ripe avocados, pitted and diced into ½-inch pieces
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 jalapeño, seeded and finely diced (optional)
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- ¼ tsp salt
Instructions
- 1
In a small bowl, whisk together the coconut aminos, coconut milk, 2 tbsp lime juice, lime zest, cumin, garlic powder, salt, and black pepper. Reserve 2 tbsp of this marinade in a separate small bowl before adding the salmon. Place the salmon fillets in a shallow dish, pour the remaining marinade over them, and turn to coat. Let marinate at room temperature for 15 minutes.
- 2
While the salmon marinates, combine the diced avocado, red onion, cilantro, 2 tbsp lime juice, jalapeño (if using), and salt in a medium bowl. Stir gently to combine, then set aside.
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