Ginger Citrus Salmon with Cucumber and Orange Salsa
- Prep Time: 15 mins
- Cook Time: 8 mins
- Total Time: 23 minutes
- Yield: 2 1x
For the fish
- 2 salmon filets (I don’t know what size, whatever size you buy)
- 1/4 cup canned coconut milk
- 1 tablespoon Coconut Aminos
- 1/2 teaspoon fish sauce
- 1/2 teaspoon fresh ginger, grated
- 1/4 teaspoon orange zest
For the salsa
- 1 cucumber, diced
- 1 large orange, peeled and diced
- 1 tablespoon fresh ginger, grated
- 1/2 jalapeno, finely chopped
- 1/4 cup canned coconut milk
- pinch of salt and pepper
- Chop all your salsa ingredients, toss all ingredients together in a bowl, then place in refrigerator.
- Heat up a medium skillet over medium heat and add your coconut milk, coconut aminos, fish sauce, fresh ginger and orange zest.
- Once the coconut milk begins to slightly bubble, add your salmon filets to the sauce.
- Cook salmon for about 2-4 minutes per side or until cooked to preference.
- Plate salmon then top with salsa, making sure some of the coconut milk makes it over the salmon!
- Boom sauce!!