midsummer salmon, strawberry salsa, coconut cauliflower rice
I first made this electric dish on the evening of Midsummer, my neighborhood alive with the sounds of kids jumping the sidewalk cracks with their bikes, reveling in the start of a seemingly endless summer. It is the perfect meal to be eaten with friends, preferably on a backyard picnic table, watching the sun settled slowly in the late evening sky. Did I mention it's also super good for you? Chock full of vitamins and with an omega-3 boost from the salmon, is it light yet filling, and will leave you glowing as bright as the summer sun. It may seem like there are a lot of components to the dish, but it comes together fairly quickly once all the ingredients are prepped.
For the salmon & marinade:
• 2 tbsp. Bragg's liquid aminos (or gluten-free tamari, for a stronger flavor)
• 2 tbsp. fish sauce
• 2 tsp. maple syrup
• 1 lb. skin-on salmon fillets
• coconut oil, for frying
• salt, to taste
For the salsa:
• 1 cup strawberries, coarsely chopped
• 2 small green onions, sliced thin
• 1/2 small jalapeño, very finely diced (more or less for your preferred spiciness)
• 1 tbsp. lime juice
• 1/4–1/3 cup chopped cilantro
For the stir fry:
• 1-2 tbsp. coconut oil, for frying
• 2 large cloves garlic, finely diced
• 1/2 of a small jalapeño, very finely diced (more or less for your preferred spiciness)
• 4 cups riced cauliflower (store-bought or homemade)
• 4 cups small broccoli florets
• Juice and zest from 1 lime
• 1 tbsp. Bragg's liquid aminos (or gluten-free tamari, for a stronger flavor)
• 1 large handful (a scant 1 cup) chopped cilantro
• 1/3 cup coconut milk
• salt and pepper to taste
Marinate the salmon. In a large, shallow bowl or baking dish, combine the marinade and whisk together with a fork until its well-incorporated. Place the salmon fillets in the marinade, turning them to coat both sides. Refrigerate while you make the salsa.
Combine all salsa ingredients in a small bowl, and set aside.
Remove the salmon from the fridge, and heat 1–2 tbsp. coconut oil in a large non-stick skillet over medium-high heat. When coconut oil is shimmering, add the salmon fillets, skin side down, and cook, untouched, for about 2–3 minutes. Flip the fillets, and cover the skillet with a lid. Cook salmon 2–3 minutes more, or just until the flesh is looking opaque. Be careful not to overcook it, as it will continue to cook as it cools. Remove salmon and transfer to a large plate, season with salt to your liking, and set aside.
In the same large non-stick skillet, heat 1–2 more tbsp. coconut oil over medium-high heat. Add the garlic and jalapeño, and cook for about a minute, just until they are beginning to soften and smell fragrant. Add the riced cauliflower and broccoli, and fry, stirring often, until cauliflower starts to soften, and broccoli turns a vibrant green. Add the lime juice and zest, liquid aminos, and coconut milk, and continue to cook until ingredients are well combined and some of the liquid as evaporated. Remove stir fry from the heat and fold in the chopped cilantro. Taste and season with salt.
Serve the salmon fillets on top of a bed of the cauliflower stir fry, topped with a generous spoonful of salsa and an extra sprinkle of salt and squeeze of lime. Cucumber slices also make an excellent addition to the plate.