Salmon is one of the most nutrient-rich protein sources you can eat because of the Omega-3 fats and nutrients like vitamin B and selenium. And luckily, this recipe is fairly simple to put together because the salmon is cooked on the grill and the sauce is whipped up in one bowl.
If you have a hard time filling your plate with healthy fats, worry not — there are plenty of fats in this dish. As mentioned, the salmon is full of anti-inflammatory Omega-3s, the avocado includes plenty of monounsaturated fat, and the coconut milk is rich in MCT and healthy saturated fats.
The cilantro-filled avocado-coconut sauce can also double as a delicious dipping sauce. If you have sauce leftover, or make a double batch, try dipping the sauce in plantain chips or taro chips. To make plantain chips, slice a green plantain, toss them in a healthy oil, and bake for half an hour, flipping halfway through. Enjoy!
Grilled Salmon With Avocado-Coconut Sauce Recipe
Protein: 27g / %
Carbs: 3g / %
Fat: 7g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 salmon fillets;
- 1 ripe avocado;
- 1/3 cup coconut milk;
- 1/4 cup fresh cilantro minced;
- 1 tbsp. fresh lime juice, lime zest;
- 1 tsp. garlic powder;
- 1 tsp. onion powder;
- 1 tbsp. lime zest;
- Sea salt and freshly ground black pepper;
- Preheat grill to medium heat.
- Season the salmon fillets and sprinkle with zest of lime.
- Place on the preheated grill, and cook for 12 to 15 minutes.
- While salmon fillets are grilling, add avocado, coconut milk, cilantro, lime juice, garlic powder, onion powder, salt and pepper to taste in a blender or food processor and pulse until sauce is creamy. If the sauce is not creamy enough, add more coconut milk, 1 to 2 tbsp. at a time.
- Let the salmon rest for 2 to 3 minutes before serving.
- Serve the salmon topped with avocado-coconut sauce, and top with lime wedges.