Still drooling over these CILANTRO GINGER LIME SALMON “SATAY” SKEWERS with a CUR…
Still drooling over these CILANTRO GINGER LIME SALMON “SATAY” SKEWERS with a CURRIED ALMOND DIP! Plus some sesame soy noodles ? Made these the other night and they were DELICIOUS! The sauce, also super addictive…I’ve been using it on everything. This was a fun new way to make salmon…and you could easily use this marinade for chicken or tofu. Hope you’re all having a fabulous week! My day started out with a splitting headache but thanks to some home remedies (see my stories) I was able to bounce back! Any big plans this weekend?
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Deets: 1 pound wild salmon marinated in this marinade: 1 T lime juice, 1 T coconut oil, 1/2 tsp fresh grated ginger, 1/2 tsp salt, 1/4 tsp pepper, 1 minced garlic clove, 3 tablespoons minced cilantro, 1 tablespoon coconut aminos. I marinated for about an hour then cut the salmon into slices and skewered them. I cooked these on my cast iron but you could also grill them. Sauce: 1/3 cup almond butter (I used @barneybutter unsweetened for this), 1 T coconut aminos, 1/4 cup full fat coconut milk, 1 tsp curry powder, 1 T lime juice, 1/2 tsp garlic powder, 1/4 tsp salt, 1/3 cup (or more) of water. Whisk together until smooth. Gluten free buckwheat noodles tossed in a little tomato soy sauce, drizzle of sesame oil and sesame seeds. Served over some cucumber. •
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