Red Meat Allergy Friendly Paleo Ginger-Scallion Salmon with Avocado Salsa
Total time47 min
Prep time20 min
Cook time12 min
4.6(24)
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Learn more āIngredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- Ā½ tsp kosher salt
- Ā¼ tsp black pepper
- 1 tbsp avocado oil
For the ginger-scallion sauce
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 4 scallions, thinly sliced (white and green parts separated)
- 1 tsp toasted sesame oil
- Ā½ tsp red pepper flakes
For the avocado salsa
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, quartered
- 2 tbsp fresh lime juice (from about 1 lime)
- Ā¼ cup fresh cilantro, roughly chopped
- Ā¼ tsp kosher salt
For serving
- lime wedges, for serving (optional)
Instructions
- 1
In a medium bowl, combine the diced avocado, cherry tomatoes, lime juice, cilantro, and 1/4 tsp salt. Fold gently until just combined, then set aside at room temperature while you prepare the salmon.
- 2
In a small bowl, stir together the coconut aminos, grated ginger, the white parts of the scallions, sesame oil, and red pepper flakes. Set aside.
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