I made a new salmon recipe last night for me & Ben. He still had some of the salmon that his grandpa (“Tuna”) caught and gave us. It was a huge fish! I thought that a lemon cream sauce would be tasty, so I used coconut cream instead of regular cream. Here’s the recipe.
several salmon fillets of any part of the fish
juice of 1 lemon
2 cups of coconut milk with some cream
3 TBSP grass-fed butter
2-4 cloves of garlic
rosemary and salt to taste
1 TBSP potato starch
Melt 2 of the tablespoons of butter in a saucepan over medium heat. Chop the garlic and add to butter. Cook for a few minutes, until you can smell the garlicky butter.
Add some rosemary and let that cook together for another minute or two, stirring frequently so the butter doesn’t burn.
Pour in the coconut milk and lemon juice and stir to combine. Bring to a boil, then turn down to low and let it simmer for at least 10 minutes.
Your sauce will probably need thickening, so you can dissolve the potato starch in a small amount of water (to make sure it doesn’t get lumpy) then pour it into the sauce and stir.
While the sauce simmers, melt the remaining tablespoon of butter in a frying pan. When the pan is hot, add your salmon and cook for 3-5 minutes on each side, depending on how thick your cuts are. Very few things are as sad as dry salmon, so I always err on the side of less time.
Serve with a side of parboiled rice and brussel sprouts. The sauce tastes delicious poured over everything!