Pescatarian Tarragon Coconut Cream Salmon
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Learn more āIngredients
4 servings
- 4 salmon fillets (about 6 oz each), skin-on
- Ā½ tsp fine sea salt
- Ā¼ tsp ground turmeric
- 1 tbsp coconut oil
For the sauce
- 3 cloves garlic, thinly sliced
- 2 shallots, finely minced
- Ā½ cup bone broth (homemade or aip-compliant brand)
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
- 3 tbsp fresh tarragon leaves, roughly chopped
- Ā¼ tsp ground ginger
- Ā¼ 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 2ā3 minutes more, until the salmon reaches 145Ā°F (63Ā°C) on an instant-read thermometer at the thickest part. Transfer to a plate and tent loosely with foil.
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