For the salmon:
For the Basil Coconut Cream:
- 1 can full-fat coconut milk
- 1/4 c packed basil, chopped
- 1/2 tsp ground black pepper
- 1/2–1 tsp lemon zest
- First, prepare the sauce. Heat a medium saucepan over low heat and pour in the coconut milk. Add the pepper and let the sauce come to a simmer. Add the basil and lemon zest. Cover, stirring occasionally, while you prepare the salmon.
- Heat a skillet (preferably cast iron) over medium-high heat. Sprinkle salmon with salt. Melt your preferred cooking fat (I always use ghee for salmon, but avocado oil would work well here too) and add the salmon, skin side down. Let cook for 4-6 minutes on each side or until the flesh flakes easily with a fork.
- Remove the basil coconut sauce from heat. Transfer each salmon fillet to its own plate, flesh side up. Top each fillet with capers and chopped artichoke hearts. Finally, spoon desired amount of sauce over each fillet. Garnish with fresh basil leaves if desired and serve.
I served this with sauted spinach. Of course I smothered that with the basil coconut sauce as well – it was incredibly good!
If desired, you can grill the salmon instead of pan-frying it. Because summer grilling.
If you are AIP and very strictly avoiding black pepper, you can omit it from the sauce. I feel comfortable tagging it as AIP because The Paleo Mom lists it as a spice to be cautious of, but not avoid outright.
- Serving Size: 1 salmon fillet + 1/2 coconut basil sauce