Perfect Roasted Salmon & Ginger-Scallion Sauce Author: Real Food with Dana Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 4 servings
Dana: Real Food with Dana
Ingredients
For the Ginger-Scallion Sauce
1 large bunch scallions (about 4 oz)
1-oz piece of ginger, peeled (about two thumbs) and chopped into ½ inch chunks
1 Tbsp coconut aminos
½ tsp dried garlic
sea salt, to taste
optional: fresh ground black pepper, to taste*
½ - ¾ cup avocado oil*
For the Salmon
4, 5-6 oz pieces of salmon
2 Tbsp coconut oil
sea salt and pepper, to taste*
Directions
Preheat oven to 350 degrees.
Start by making your sauce: Chop the roots off the scallions and wash them so there’s not dirt or grimey pieces on them. Chop into 1-inch pieces.
Put the ginger and scallions in the food processor and pulse until they’re finely chopped, but not a paste.
Pull out a large, heatproof bowl. A REALLY large one, bigger than you think you need. Probably the size you would use to toss a salad for about 10 people in. Put the scallions and ginger into the bowl.
Heat the avocado oil in a small saucepan over medium heat until very hot, but not popping or smoking. Mine took about 3 minutes.
Carefully pour the avocado oil into your large bowl - it’s going to snap, crackle and pop big time, so you may want to step back! This will stop in about a few seconds. Use a wooden spoon to stir. Once the sauce cools for a few minutes, taste and add the coconut aminos, garlic, and a small pinch of salt to taste. Set aside while you make the salmon.
When the oven is ready, heat a cast iron or other oven-proof skillet on medium-high heat with 1 Tbsp coconut oil for 2 minutes, so it gets really hot.
Season the salmon on both sides with a pinch of salt and pepper.
Place the salmon skin side down in the pan and cook for 2 minutes.
Transfer the pan to the oven and cook for 4 minutes.
Take the salmon out, carefully flip the fillets over, and cook for another minute in the oven. You want the fish to still be slightly pink in the middle - think of cooking a burger to about medium - instead of overcooking it so it’s completely dried out!
Move the salmon to a plate and test out the middle with a fork - if it flakes easily, it’s done!
Notes
*You can also make the sauce for a marinade or to cook food directly in it (say sautéed shrimp or fish): in this case, use ¾ cup of oil. If you’re using it as a topping, you might want to reduce the oil to ½ cup. Either way, it’s still damn tasty! *For AIP, omit the pepper. **The recipe will make more sauce than you need for the 4 pieces of salmon. Leftovers for days! 3.5.3208
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/perfect-roasted-salmon-ginger-scallion-sauce/