Contributed by member, Jennifer Meegan.
I was feeling a bit desperate and uninspired tonight….so decided on the heels of making the chocolate coconut cupcakes that I’d throw something together using coconut and whatever I could scrounge in my fridge/pantry. This resulted in this coconut mango salmon dish and this coconut garlic green bean dish. The salmon in particular was deelish.
Jen’s Baked Coco-Mint-Mango Salmon
1 wild salmon fillet (whatever size fits your family)
3/4 cup cream (from a cow) or coconut milk/cream
4-5 heaping tablespoons coconut cream/meat (I used the Tropical Traditions brand. You can also use freshly opened coconut)
2 tablespoons garam masala (I make my own: http://www.ochef.com/r75.htm)
1 ripe mango, sliced into bite-sized chunks
a few fresh mint leaves, chopped
salt to taste
Preheat the oven to 350
Place salmon in baking dish
Pour cream and place coconut cream/meat, garam masala, mango, chopped mint leaves, in baking dish over salmon
Stir gently and pour cream mixture over top of salmon
Salt to taste
Cook for about 25-30 minutes depending on how well you like your salmon done and the caliber of your oven. I recommend “basting” the salmon with the sauce at least two or three times while it’s baking.
You could probably eat this with rice to get the most out of the sauce
Jen’s Coconut-Garlic Green Beans2 tablespoons coconut oil
1-2 lbs fresh green beans
garlic powder or fresh minced garlic (about 2 teaspoons)
handful of unsweetened coconut flakes
Place oil in skillet and put on medium heat
Place green beans in skillet and cover, cook for about 10-15 minutes until beans are crisp and bright green
Throw in coconut flakes and garlic, toss and recover, cook for about 5 more minutes
Salt to taste, toss, remove from burner, and enjoy!