First let me tell you that I was all set to share a different recipe with you, but then I made this and I couldn’t wait. I ate it for dinner, put the kiddos down for bedtime, and went straight to the computer to type it up. It was THAT good, you guys! I think I need to make this every week on repeat… or find like a million other things to smother with this sauce.
This was the creamiest (dairy free!!), tastiest sauce that exceeded my expectations in the best way possible. It was so rich and flavorful I want to put it on everything!! I ended up piling the salmon on top of the green beans and allowing the sauce to drip onto them because it was such tasty deliciousness. From now until forever, I want this sauce on errythang!!
While I was making the sauce, I kept asking Jaryd to do taste tests. He went and got a soup spoon, filled it up and ate it like a soup. “Little tastes!!!” I’d yell. But he insisted you can FULLY taste unless it’s a mouthful. I beg to differ, but I guess if I’m asking him to help taste test, then I need to accept it how it comes 🙂
Start with the salmon. Place the salmon, skin side down, in a frying pan with coconut oil. Keep it around medium-high and cook for 8-10 minutes. Mine took 10 minutes to cook. Keep it covered to retain the moisture in the fish so it doesn’t try out.
Second, make the sauce. Place the chopped shallot and garlic in a pan over medium heat with coconut oil. Sauté for 30 seconds to a minute, until it begins to brown. Stir it frequently. Add the herbs, stirring constantly, and continue to sauté for 30 seconds, until fragrant.
Add the remaining sauce ingredients and simmer for about 5 minutes until it thickens. Set aside. For the coconut cream: When you have a can of coconut milk, the cream rises to the top. Use a spoon to scoop out the top white, more solidified cream, while leaving the clear milk in the can (save this in your fridge for a smoothie!).
Finally, in a third pan (ugh, I know, don’t hate me, it’s worth it), place green beans with coconut oil over medium-high heat. Sauté for about 3-5 minutes. Add the remaining ingredients and cook for another 2 minutes, stirring frequently.
Plate it, making a little bed of green beans, laying them flat. Place the salmon on top of the green beans and top with a heaping spoonful of the sauce. Ok, maybe two spoonfuls.
Hope you guys love this recipe as much as I do!!
- 1 lb. salmon
- 1 tablespoon refined coconut oil
- 1 tablespoon refined coconut oil, for sautéing
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon sage, chopped
- 1 tablespoon basil, chopped
- 2 tablespoon Dijon mustard
- 13.5 oz coconut milk, just cream scooped from the top
- 1/8 teaspoon sea salt
- 1 lb. french beans
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- two pinches sea salt
- Place salmon skin side down in a frying pan with coconut oil. Keep heat around medium-high and cook for 8-10 minutes. Keeping it covered retains the moisture in the fish so it doesn’t try out.
- In a separate pan, place the chopped shallot and garlic over medium heat with coconut oil. Sauté for 30 seconds to a minute, until it begins to brown. Stir it frequently.
- Add the herbs, stirring constantly, and continue to sauté for 30 seconds, until fragrant.
- Add the dijon, coconut cream, and sea salt and simmer for another 5 minutes. Then, remove from heat.
- In a third pan, place french beans with coconut oil over medium-high heat. Sauté for about 3-5 minutes. Add the onion powder, garlic powder, and sea salt. Cook for another 2 minutes, stirring constantly.
- Divide beans between the plates, making a flat bed one each. Place a salmon filet on top of the green beans and top with a heaping spoonful of the sauce. Ok, maybe two spoonfuls.
- For the coconut cream, do NOT shake the can! The cream will rise to the top. Scoop out the white, solidified cream from the top while retaining the clear milk in the can. Save the milk for a smoothie!
- Serving Size: 4