Coconut Miso Salmon
I love a dish that is both cooked and served in the same pan, this one is my awesome Cosmic Cookware pan that is my absolute go-to.
I’m obsessed with this salmon. It’s simple, healthy, delicious and it’s always a hit. Simply serve with rice or just as is to keep it low-carb. Enjoy!
Coconut Miso Salmon
A delicious creamy dinner low in carbs and high in protein (and taste), for the perfect weeknight meal or dinner party.
Serves:
4
Prep time:
15
Cook time:
25
INGREDIENTS
- 2 tbsp coconut oil, divided
- 4 filets salmon
- 2 shallots, finely chopped
- 5 cloves garlic, crushed
- 2 tbsp ginger, fresh, grated
- 1 tbsp turmeric, fresh, grated
- 400ml coconut milk, canned
- 2 tbsp white miso paste (or to taste depending on miso brand)
- 1 tsp fish sauce
- 1 tbsp tamari
- 2 bunches broccolini
- 1 lime, juiced, to serve
- ¼ cup coriander, to serve
- 1 tbsp sesame seeds, to serve
- 1 tsp sesame oil, to serve
METHOD
- Heat one tablespoon of coconut oil in a large heavy set pan.
- Add in the four pieces of salmon and grill on each side for 2-3 minutes or until the skin is crispy. Remove from the pan and set aside on a plate, skin side up.
- Add the remaining coconut oil to the pan. Then toss in the shallots, garlic, ginger and turmeric. Sautee for 5 minutes, stirring occasionally.
- Pour in the coconut milk and ¾ cup of water.
- Add in the miso paste, fish sauce and tamari. Stir and bring to a simmer.
- Nestle the salmon pieces in the pan, leaving the skin facing up. Plunge in the broccolini. Leave to simmer, uncovered for 8-10 minutes.
- Serve with lime wedges, fresh coriander, sesame seeds and a drizzle of sesame oil.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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