Salmon with Coconut Cream Sauce
- Number of Servings: 4
Ingredients
16 oz. wild caught salmon3/4 c.shallots, diced3 cloves garlic, minced2 tsp. olive oil2 tbsp. fresh basil, choppedzest from 1 lemonfresh lemon juice, from one lemon1/2 c. coconut milk
1. Preheat oven to 350 degrees.
2. Sprinkle salmon with some pepper and sea salt and quickly grill on both sides.
3. Place salmon on baking sheet.
4. In a nonstick skillet, saute' garlic and shallots in olive oil.
5. Add lemon zest and lemon juice.
6. Add coconut milk slowly and bring liquid to a low boil.
7. Reduce heat and add basil.
8. Pour over salmon and bake for 10 - 15 minutes.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SWEET*PETITE.
2. Sprinkle salmon with some pepper and sea salt and quickly grill on both sides.
3. Place salmon on baking sheet.
4. In a nonstick skillet, saute' garlic and shallots in olive oil.
5. Add lemon zest and lemon juice.
6. Add coconut milk slowly and bring liquid to a low boil.
7. Reduce heat and add basil.
8. Pour over salmon and bake for 10 - 15 minutes.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SWEET*PETITE.
Nutritional Info Amount Per Serving
- Calories: 301.4
- Total Fat: 17.6 g
- Cholesterol: 80.5 mg
- Sodium: 70.1 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.3 g
- Protein: 30.2 g
Member Reviews