Coconut, Mango Salmon
Servings: 4–6
Preparation Time: 20 minutes, plus cooking time
Ingredients:
- 1/4 cup sugar
- 1 1/2 tablespoons potato starch or 1 tablespoon cornstarch
- 2–3 pounds wild caught salmon (portions or filleted half)
- 1/2 cup coconut oil
- 1 cup organic mango juice
- 2 tablespoons organic fermented soy sauce
- 1–1 1/2 cup coconut chips
- extra coconut oil for greasing pan
Directions:
Preheat oven to 375 degrees F.
Lightly grease one or two 13 x 9-inch pans with coconut oil (depending on the amount of salmon you are cooking).
In a small bowl, mix the sugar and the potato starch (or cornstarch) together. Arrange salmon in greased pans.
In a small saucepan, melt 1/2 cup coconut oil over low heat. Once it starts to melt, add the mango juice and soy sauce. Stirring constantly, add the mixture of sugar and potato starch (or cornstarch). Continue to stir until the mango sauce begins to thicken. Pull the saucepan off the heat as soon as you see any sign of thickening.
Spread coconut chips over the portions of salmon.
Pour the mango sauce on top of the salmon, trying to get the moisture to all of the salmon.
Bake in preheated oven for about 15 minutes. You can check to see if the salmon is done by using a fork to gently pull apart the salmon a few inches from the edge. If it is still red and very moist looking, it may need more time. If it is flaky and lighter in color, it’s done.
(This recipe is also excellent with pineapple juice in place of the mango juice.)
Recipe and photo submitted by Patrice, Owings, MD.
