One of our favorite things to do at The Simple Celebration is to have one of our “test” dinners with Mark and Skip. We plan the menu, go shopping and start cooking. Not all recipes are post worthy, but we have fun tasting new creations – we don’t get much complaining out of the guys either!!
Grilled Salmon Topped with Coconut, Spinach and Almonds
Servings: 4
Ingredients
- 1 ¾ pound salmon fillet skin left on one side
Marinade
- 2 tsp fresh ginger minced
- 1 Tbsp olive oil
- 2 Tbsp soy sauce
- 2 tsp brown sugar
Sauce
- 2 cloves of garlic minced
- 1 jalapeño pepper minced
- 2 tsp fresh ginger minced
- 1 cup unsweetened coconut milk
- 1 Tbsp sweet chili sauce
- juice of 1/2 lime
- 3 ounces fresh spinach
Topping
- 1 Tbsp parsley chopped
- zest of one lime
- 1/3 cup toasted slivered almonds
Instructions
Marinade
- Mix together the marinade ingredients and set aside.
Salmon
- Place salmon on a cookie sheet lined with aluminum foil.
- Pour marinade over salmon and flip the salmon until well coated. Place in refrigerator for 30 minutes to an hour.
- Fire up the grill and cook skin side down and then flip the salmon.
Sauce
- While salmon in grilling, sauté the garlic, jalapeño and ginger for several minutes.
- Add the coconut milk, sweet chili sauce and lime juice and simmer for about 4 minutes.
- Add the spinach and sauté until the spinach has wilted.
Assembly
- Remove skin from salmon and cut into 4 pieces.
- Place each piece of salmon on 4 dinner plates.
- Spoon sauce over fish and top with parsley, lime zest and toasted almonds.
Notes
Serve with brown rice (we added golden raisins and ginger to our rice).