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Grilled Salmon with Coconut Dijon Sauce

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Grilled Salmon with Coconut Dijon Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 to 2 wild-caught salmon fillets, about 1-1/2 lbs each
  • 2 cloves garlic, peeled and pressed
  • Juice of ½ lemon
  • 2 tbsp extra virgin olive oil
  • ½ tsp coarse black pepper
  • ½ tsp sea salt
  • 4-inch sprig fresh rosemary, leaves only, finely chopped
For the sauce (this makes plenty for the meal and leftovers for another meal):
  • 2 tbsp grass-fed butter (you could substitute coconut oil with good – but a bit different flavored – results)
  • 1-1/2 tbsp coconut flour
  • ¾ cup coconut milk
  • 2 tbsp dijon mustard
  • ¼ cup chardonnay or other dry white wine
  • ½ tsp paprika
  • ½ tsp coarse black pepper
Instructions
  1. Warm the grill to 420 or so degrees (that would be “HOT”). Combine the lemon juice, olive oil, pressed garlic, salt and pepper in a small prep bowl and whisk to combine well. Spread evenly over the salmon fillets – you’ll have enough to do up to two fillets with the amounts listed above. Set aside until the grill is warm.
  2. In the meantime, melt the butter in a small sauce pan over medium-low heat. When the butter is fully melted, add in the coconut flour and combine well. Cook for a couple of minutes until it starts to release a mildly toasted aroma.
  3. Immediately add in the remaining sauce ingredients and whisk to ensure the coconut flour roux is fully incorporated. Let sit at medium low until it starts to simmer slowly.
  4. Reduce heat to low and continue a low simmer, stirring every few minutes, until the salmon is done.
  5. While the sauce is simmering, grill the salmon for about 12 to 16 minutes until it just flakes with a fork at the thickest part and is no longer translucent in color. You may turn once if desired – I typically grill fish skin-side down only to make it easier to get back off the grill. Transfer to a plate and bring back to the kitchen.
  6. Plate things up with a couple of good sides. Spoon sauce over the fish, then sprinkle with a couple of pinches of fresh chopped rosemary.

 

This is a super-simple and super-quick recipe for a weeknight when you don’t have a lot of time to prep and still want a meal with lots of flavor.  The sauce is made while the fish is on the grill, and requires only a few simply ingredients that should be in the pantry of any primal cook.  In the process of making this dish, you’ll also have the base for a sauce that would go great with just about any seafood or light meat combination you can think of (grilled pork, fried chicken, scallops – you name it).  So save the leftovers for lunch, and plan something complimentary in the next couple of nights that’s equally quick to use up the remaining sauce.

Gather Up (for the grilled salmon):

  • 1 to 2 wild-caught salmon fillets, about 1-1/2 lbs each
  • 2 cloves garlic, peeled and pressed
  • Juice of 1/2 lemon
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp coarse black pepper
  • 1/2 tsp sea salt
  • 4-inch sprig fresh rosemary, leaves only, finely chopped

For the sauce (this makes plenty for the meal and leftovers for another meal):

  • 2 tbsp grass-fed butter (you could substitute coconut oil with good – but a bit different flavored – results)
  • 1-1/2 tbsp coconut flour
  • 3/4 cup coconut milk
  • 2 tbsp dijon mustard
  • 1/4 cup chardonnay or other dry white wine
  • 1/2 tsp paprika
  • 1/2 tsp coarse black pepper

Warm the grill to 420 or so degrees (that would be “HOT”).  Combine the lemon juice, olive oil, pressed garlic, salt and pepper in a small prep bowl and whisk to combine well.  Spread evenly over the salmon fillets – you’ll have enough to do up to two fillets with the amounts listed above.  Set aside until the grill is warm.

In the meantime, melt the butter in a small sauce pan over medium-low heat.  When the butter is fully melted, add in the coconut flour and combine well.  Cook for a couple of minutes until it starts to release a mildly toasted aroma.

Immediately add in the remaining sauce ingredients and whisk to ensure the coconut flour roux is fully incorporated.  Let sit at medium low until it starts to simmer slowly.  Reduce heat to low and continue a low simmer, stirring every few minutes, until the salmon (or other protein dish) is done.

While the sauce is simmering, grill the salmon for about 12 to 16 minutes until it just flakes with a fork at the thickest part and is no longer translucent in color.  You may turn once if desired – I typically grill fish skin-side down only to make it easier to get back off the grill.  Transfer to a plate and bring back to the kitchen.

Plate things up with a couple of good sides (mashed cauliflower and a simple salad tonight).  Spoon sauce over the fish, then sprinkle with a couple of pinches of fresh chopped rosemary.  Dig in!

Save the leftover sauce in a glass dish with tight-fitting lid in the refrigerator for up to several days.  Re-heat in a small saucepan over low heat and whisk to ensure everything is mixed well.

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