Perfect Roasted Salmon & Ginger-Scallion Sauce
 
 
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:
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
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Put the ginger and scallions in the food processor and pulse until they’re finely chopped, but not a paste.
  4. 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.
  5. Heat the avocado oil in a small saucepan over medium heat until very hot, but not popping or smoking. Mine took about 3 minutes.
  6. 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.
  7. 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.
  8. Season the salmon on both sides with a pinch of salt and pepper.
  9. Place the salmon skin side down in the pan and cook for 2 minutes.
  10. Transfer the pan to the oven and cook for 4 minutes.
  11. 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!
  12. 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/