This one-skillet wonder is one of the easiest and most delicious dinners I’ve made lately. It takes advantage of whatever vegetables happen to occupy the crisper drawer plus a few of my go-to pantry staples: canned coconut milk, dried turmeric and coriander seed, and coconut aminos. All that’s needed is a stop on the way home for a fillet of wild salmon and dinner’s ready to roll.
It really doesn’t get any easier: saute your veggies in coconut oil, add coconut milk, nestle your salmon fillet into the mixture, cover and steam until the fish is cooked through (12 minutes or so). Season with coconut aminos and a big squeeze lime juice – that’s it! Add steamed jasmine rice (or cauliflower rice, if you prefer to go grain-free).
Everything cooks on the stovetop so there’s no need to crank up the oven or broiler, which I really love, and the fish cooks gently in the coconut milk so it’s tender and moist.
You might have gathered that I like recipes that are highly flexible and customizable: don’t have (or don’t like) kale? Use collards, bok choy, spinach, or mustard greens. No celery? Go with fresh fennel. You can also change up the type of fish (Arctic char, cod, or halibut would be great) or throw in a couple of handfuls of peeled, de-veined shrimp as a variation.
One-skillet wild salmon with coconut curried vegetables
Gluten-free, Grain-free, Paleo/Whole30-friendly
2 tablespoons coconut oil
1 onion, thinly sliced (about 1 cup)
1 carrot, sliced (about 1/2 cup)
1 large celery stalk, thinly sliced (about 1/2 cup)
2 garlic cloves, thinly sliced
1-inch piece of fresh ginger, peeled and chopped
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander seed
Celtic salt and black pepper, as needed
1/2 small bunch of lacinato (aka tuscan or dinosaur) kale, washed, stemmed and thinly sliced (about 3 cups)
13.5-ounce can coconut milk
two 6 to 8-ounce wild salmon fillets
1 tablespoon coconut aminos
1 tablespoon lime juice
1 radish, cut into matchsticks
toasted sesame seeds or gomasio
cooked rice or cauliflower rice, for serving (optional)
Heat coconut oil in a large skillet over medium heat. Add onion, carrot, celery, garlic, ginger, turmeric and coriander, a pinch of salt and black pepper. Cook until vegetables soften, 6 to 8 minutes. Add kale and cook for 2 minutes, until wilted. Add coconut milk, stirring to scrape up any bits stuck to the pan. Bring to a simmer.
Season salmon with salt and pepper on both sides. Place salmon fillets in pan, nestling them into the vegetable mixture. Cover, reduce heat to low and cook until salmon is cooked to your liking (about 12 minutes for medium).
Season with coconut aminos and lime juice. Serve with rice or cauliflower rice, garnished with radish matchsticks and sprinkled with gomasio.