| For the salmon | ||
|---|---|---|
| 1½ lb | Atlantic Salmon, Kelts, Black, fish, raw, fillet | |
| ½ tsp | Salt, Kosher salt, table salt | |
| 1 tbsp | Coconut Oil | |
| For the sauce | ||
| 1 tbsp | Coconut Oil | |
| ¼ cup | Onions, white or yellow, raw, chopped | |
| 2 (ea. 0.11 oz) | Garlic, raw | |
| 1 tbsp | Ginger, peeled, raw | |
| 1⅔ cups 1 tsp | Coconut Milk, canned | |
| 1 tbsp | Lime juice, fresh cold-pressed | |
| ½ tsp | Salt, Kosher salt, table salt | |
| 2 tbsp | Basil, fresh leaves | |
| 41.10 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:10.30 oz (calculated)Notes: one piece of salmon (about 6 oz or 170 g raw), plus some cream sauce (about 2/5 cup or 100 ml)
- Wash and pat dry the salmon. Cut it into portions, about 6 oz or 170 g each.
- Season the salmon fillets with some salt.
- In a large pan, heat the coconut oil over medium-high heat.
- Add the salmon with the skin side down and let it cook without moving it around until the skin is crisp and the salmon is mostly cooked, about 5 to 7 minutes depending on the thickness of the fillet. About 2/3 to 3/4 of the salmon should have changed in color.
- Flip the salmon and let it cook until it is done, about a minute or two.
- Remove the salmon from the pan and set it aside.
- Reduce the heat to medium and add the coconut oil to the same pan.
- Saute the chopped onion until it turns translucent, about 3 minutes.
- Add the minced garlic and grated ginger and cook for another minute, stirring throughout to ensure the garlic does not burn.
- Stir in the coconut milk and bring it to a simmer.
- Let cook until the sauce thickens, about 8 minutes.
- Remove the pan from the heat.
- Stir in the lime juice and season to taste.
- Return the salmon to the pan and let reheat for a minute or two.
- Serve garnished with some freshly sliced basil and optionally some thinly sliced chili.
- Enjoy, for example with a side of rice, potatoes or pasta. Low-carb alternatives include vegetables, a salad or cauliflower rice.
- You can store the dish in an airtight container for 3 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight in the fridge. Gently reheat in the microwave or on the stovetop. If possible, add the lime juice only after reheating.
The salmon
The sauce
Meal Prep Tip
- Calorie count498 kcal
- % of calories by macros
Fat 67.9 % 338 kcal 38 g Net Carbs 3.4 % 17 kcal 4.4 g Dietary Fiber 0.2 % 1 kcal 0.3 g Protein 28.5 % 142 kcal 36 g - Approx. WW SmartPoints™13.9
- Cholesterol 93.6 mg
- Sodium 676.6 mg
- Fat 37.9 g
- Saturated Fat 25.3 g
- Trans Fat 0 g
- Carbohydrates 4.7 g
- Dietary Fiber 0.3 g
- Total Sugars 1.5 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 35.9 g
- Calcium 45.1 mg
- Iron 4.6 mg
- Magnesium 96 mg
- Potassium 1076.8 mg
- Zinc 1.7 mg
- Vitamin A (Retinol Equivalents) 22.5 mcg
- Vitamin B12 5.4 mcg
- Vitamin C 3.5 mg
- Folate 58.9 mcg
- Folic Acid 0 mcg