Eggless Tarragon Coconut Cream Salmon

Total time30 min

Prep time10 min

Cook time20 min

4.9

(3)

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Ingredients

4 servings

4 salmon fillets (about 6 oz each), skin-on
½ tsp fine sea salt
¼ tsp ground turmeric
1 tbsp coconut oil

For the sauce

3 cloves garlic, thinly sliced
2 shallots, finely minced
½ cup bone broth (homemade or aip-compliant brand)
1 can (13.5 oz) full-fat coconut milk
1 tbsp apple cider vinegar
3 tbsp fresh tarragon leaves, roughly chopped
¼ tsp ground ginger
¼ tsp fine sea salt
1 tbsp fresh lemon juice

For serving

1 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Pat the salmon fillets dry with paper towels. In a small bowl, stir together the 1/2 tsp salt and turmeric, then sprinkle evenly over both sides of each fillet.
2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the salmon fillets skin-side down and cook undisturbed for 4 minutes, until the skin is golden and crisp and the flesh has turned opaque about halfway up the sides. Flip and cook for 2–3 minutes more, until the salmon reaches 145°F (63°C) on an instant-read thermometer at the thickest part. Transfer to a plate and tent loosely with foil.

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