Baked Wild-Caught Salmon in Coconut Milk-Lime Sauce

Henry and I love salmon.  It's such a versatile, healthy meat with it's mild flavor and filling fats and protein.  I can enjoy salmon as simply prepared as with nothing but olive oil, salt and pepper.  Usually, I throw on a few extra spices, still letting the natural flavor of the fish speak for itself.  But sometimes we yearn for a bit more panache.  That's where this coconut-lime sauce recipe came in.

I found this delicious-sounding recipe for salmon in a coconut milk sauce, but didn't have any of the exotic spices it required.  So, I took the staples of our Salvadorian household along with fresh veggies from our garden, and made this super easy & delicious bake which earned a gold star from Henry!

I didn't expect such a positive reaction and didn't take any pictures of the process.  But I'll be sure to remake it and update this post soon.

Ingredients:

1 lb wild-caught salmon filets (for more salmon, simply add more veggies.  There will be plenty of sauce)
1 14oz can coconut milk
2 Tbsp coconut oil
1/2 chopped white onion
1 chopped green bell pepper
2 large squash, chopped into rounds
1/4 cup chopped tomato
1/2 cup chopped cilantro
1 juicy lime  
sea salt and freshly ground pepper to taste

Directions:

Preheat oven to 350.

In a medium sauce pan, heat coconut oil on medium heat.  Add onions and bell pepper.  Saute until onions are transparent.  Add squash and tomato, and saute an additional 3-5 minutes until cooked to desired consistency.  Add coconut milk, the juice from 1 lime, cilantro, salt and pepper to taste.  Simmer on low until sauce begins to thicken.

In a baking dish, arrange salmon fillets with little to no overlap.  Pour coconut sauce with veggies over salmon.  Cover with foil and bake for 30 minutes.

Serve with quinoa, rice or your favorite side.

Serves 4.