Ingredients:
For the Grilled Salmon:
- 2 salmon fillets
- 2 tablespoons coco aminos
- Zest of 1 lime
- Salt and pepper to taste
For the Creamy Avocado Coconut Sauce:
- 2 ripe avocados
- 1/4 cup coconut milk
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon coco aminos
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- Salt and pepper to taste
For the Rice:
- 1 cup brown rice
- 1/2 – 1 cup chicken stock
Preparation:
Preheat the grill to medium heat. If you don’t have a grill, you can also pan-fry the salmon in coconut oil or bake in the oven.
Season the salmon fillets with salt, pepper, baste with coco aminos, and sprinkle the zest of lime over them.
Cook the brown rice in a pot with chicken stock according to the package instructions.
Place the seasoned salmon fillets on the preheated grill and cook for approximately 12 to 15 minutes until they are cooked through and flaky.
While the salmon is grilling, prepare the creamy avocado coconut sauce. In a blender or food processor, combine the avocados, coconut milk, coco aminos, lime juice, olive oil, onion powder, garlic powder, salt, and pepper. Pulse until the sauce is creamy and well blended. Adjust the consistency by adding more coconut milk if needed.
Let the grilled salmon rest for 2 to 3 minutes before serving.
Serve the salmon over a bed of cooked brown rice. Top each salmon fillet generously with the creamy avocado coconut sauce.
Garnish with lemon or lime wedges for an extra burst of freshness.