Coconut Lime Seared Salmon
4 fillets fresh or frozen (defrosted) wild caught Alaskan salmon with skin
lemon juice
squeeze lime juice
sea salt and pepper
4 T. organic virgin coconut oil for frying
Seasonings:
sprinkle dill and lemon seasoning
Coconut Lime Sauce:1 can organic coconut milk
1/3 c. lime juice
peel of fresh lime, grated for zest
handful organic shredded coconut (extra for garnish)
Prepare your coconut sauce by combining and stirring all the lime sauce ingredients in a large bowl. Once mixed, poor roughly two-thirds of the glaze and salmon in a leak proof bag and let marinate for at least 30 minutes for the flavors to meld.
Coat your grill with coconut oil. Grill the salmon for 2-3 minutes per side - I like my salmon rare-medium, depending on freshness. Once the salmon is done to your liking, remove it from the grill and drizzle over the remaining coconut lime sauce. Sprinkle the coconut flakes on top and serve hot.
Quote of the Day!
"Enjoy the little things, for one day you may look back and realize they were the big things."
Robert Brault
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