Coconut Miso Salmon

The perfect dinner for four that is served in the same vessel it’s cooked in (we love that). It’s beautifully wholesome, low-carb, gluten-free and dairy-free, and is packed with so much flavour, everyone will love it.

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Dinner

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!

@liv.kaplan
the one pot wonder of your dreams in @cosmiccookwareau #cooking #healthymeal #aestheticcookware #healthyfood
♬ Young Folks – Shindig Society

Coconut Miso Salmon

A delicious creamy dinner low in carbs and high in protein (and taste), for the perfect weeknight meal or dinner party.

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Serves:

Prep time:

Cook time:

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.