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Grilled Salmon Topped with Coconut, Spinach and Almonds

Course: Main Course
Cuisine: American
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).