Servings
Four
Ready In:
30 Little Minutes!
Good For:
Dinner
Wild Salmon with Fresh Salad Greens
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- 4 Fillets of Wild Caught Salmon (Coho or Sockeye are great choices!) or 1 large filet big enough to satisfy 4 people (fresh is best but frozen and thawed is just fine too! – but make sure it’s wild caught. Farmed fish of any kind is very unhealthy!)
- 1 Lemon, cut into 8 round slices
- Butter
- Salt & Pepper
- 12 Fresh Dill Fronds
- Capers (optional)
- 1 tin Coconut Cream
- juice from ¼ lemon
- Salt & Pepper
- 1 Tbsp Fresh Dill, chopped finely
- 1 Tbsp Corn Starch
Salad
- Enough Mixed Salad Greens for 4
- 1/3 Cup Dried Cranberries
- 1/3 Cup Chopped Walnuts
- ½ Cup Chopped Cucumber
- 2 plums, sliced or 1 small apple, sliced thinly
- Olive Oil & Balsamic Vinegar
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Step by Step Instructions
Step 1 – Prep it Up!
Set oven to 350 ° and using a baking sheet as a base, place salmon on a piece of parchment paper large enough to wrap the whole salmon, or salmon pieces, in an envelope. Salt the salmon and place a pat of butter in the center of each piece (or several across a larger filet). Next, lay lemon wheels over the butter pats. Sprinkle with fresh cracked pepper, and top each wheel with a dill frond. Close the salmon in an envelope (I use metal clips to hold the paper together) and place in the oven for 20 – 25 minutes.
While the salmon is in the oven, make the sauce.
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Step 2 – Get Saucy!
Empty the tin of coconut cream into a small pot and bring it to a soft boil. Lower heat and add fresh lemon juice, salt, and pepper. Next, thicken the sauce. Remove a few tablespoons of sauce from the pot and place in a heat proof cup or small container. Add corn starch and stir until smooth (a tiny whisk is perfect for this job), then stir the paste back into the sauce. Add it slowly while stirring to avoid lumps. If lumps form, use your tiny whisk to work them out (we are using corn starch instead of a wheat flour to thicken the sauce, so any little lumps will easily dissolve with a bit of stirring). Bring the heat up a bit and continue stirring as the sauce thickens. When it has reached a nice consistency (forms a thick coating when a spoon is dipped into it) remove from heat, cover, and set aside.
Step 3 – Go Greens!
Next, prepare your salad. Place salad greens into a large bowl. Top with Cranberries, Walnuts, Cucumber, and plum or apple slices. Set aside.
When the salmon is done, remove from oven and let it sit while you finish the salad with Olive Oil and Balsamic Vinegar.
Add a healthy pour of Olive Oil and a splash of Balsamic to the salad, toss, and plate. Finish the Coconut Sauce which you set aside with chopped dill. Give it a stir and let it sit while you unwrap the salmon and plate it. Snuggle a piece of salmon up to the salad on each plate. Spoon sauce over the salmon and place a dill frond on top. There – you have created a stunning masterpiece in less than half an hour! You are truly amazing!
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