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).