I’m always looking for ways to make salmon besides the standard lemon. Don’t get me wrong, nothing beats a lemon salmon…but I like to change it up once in a while. I love this sauce because it tastes indulgent without any cream! You also don’t taste the coconut…it just helps create the sauce. I also LOVE this asparagus salad and might make it without the salmon in the future. Hope you love this fun and healthy spin with salmon!
Recipe:
Serves: 3-4 depending on the amount of filets you cook
Ingredients for the Salmon:
3-4 Salmon Filets
The Juice of 2 Lemons
2 tbsp Light Oil
1 Medium Yellow Onion - Small Chopped (about 1 cups worth)
1 tbsp Butter (or dairy-free butter substitute)
1 tbsp Apple Cider Vinegar
1 Can Full-Fat Coconut Milk
1/2 cup No-Salt or Low Sodium Chicken Stock
1 tsp Lemon Pepper (Lawrys brand preferably)
1 tsp Garlic Powder
Fresh Cracked Pepper (for serving)
Ingredients for Asparagus Salad:
2 Asparagus Bundles - bottoms chopped off (around 1 1/2 inch) and then chopped into 1/4 inch pieces
1 Can Canellini Beans - drained and rinsed
1/2 cup Parmesan Cheese
1/3 cup Extra Virgin Olive Oil
1/4 cup Red Wine Vinegar
1 tsp Garlic Powder
1/2 tsp Black Pepper
1/2 tsp Salt
Directions:
1. Marinate salmon in the juice of 2 lemons for at least 30 min.
2. Pat the salmon dry but reserve the lemon juice.
3. Heat skillet with 2 tbsp light oil over medium high heat in a cast iron skillet (or large skillet if you do not have cast iron).
4. Once pan is hot, add the salmon and cook for 2 min, flip and cook for 30 seconds; remove from pan.
5. Add onions, 1 tbsp butter and 1 tbsp apple cider vinegar. Scrape the bottom to get all the bits up! Cook on high for 3-4 min or until lightly browned.
6. While the onions are cooking, bring a pot of salted water to a boil and blanch the asparagus for 2 minutes. Drain and rinse with cold water to stop the cooking process. Transfer to a bowl.
7. Add the coconut milk, chicken stock, lemon pepper and garlic powder to the cast iron pan once the onions are cooked. Turn to medium and cook for 7-8 min or until a sauce forms; stirring occasionally. Add the reserved lemon juice and cook for an additional 30 seconds. Add the salmon back to the pan, spoon onions and sauce over the salmon and cook until the salmon is re-heated, around 2 minutes.
8. While the salmon is re-heating, whisk the parmesan cheese, oil, red wine vinegar and garlic powder, pepper and salt in a small bowl. Pour the dressing over the asparagus and add the beans. Mix until fully combined.
9. Plate the asparagus salad on a plate and place the salon on top with some fresh cracked pepper; serve immediately!