Wild Sockeye Salmon with Spinach and Dill Cream
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb wild sockeye salmon (skin on)
2 400-ml cans coconut milk
1 large bunch spinach
  • ½ cup dill
  • 3 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  1. Grill salmon, skin side up, for about 5 minutes until just cooked and allow to cool.
  2. Meanwhile make the sauce:
  3. Put the remaining ingredients, apart from the salt, into a food processor or blender and blitz until smooth.
  4. Transfer to a large sauté pan, bring to a simmer, and bubble until thickened, approx 8-10 minutes. Stir once in a while to make sure it doesn't burn.
  5. Taste and see if you need more lemon juice and stir in the salt. Remove from the heat and allow to cool.
  6. To serve, divide the sauce between 4 bowls. Remove the skin from the salmon, break up into large pieces and arrange over the top.
  7. Delicious served either warm or room temperature.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/wild-sockeye-salmon-with-spinach-and-dill-cream/