Ingredients

For Marinade:

• ¼ cup coconut milk (full fat)
• ¾ tsp turmeric
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 3 tbsp avocado oil
• 2 tsp maple syrup (optional)
• 1lb large thickly cut filet of wild salmon

For Salad:

• 1lb bag of romaine lettuce (cut into pieces)
• Other veggies of choice or toppings including avocado, hemp seeds, etc.

Dressing:

• 1/2 cup full fat coconut milk
• 2 tbsp apple cider vinegar
• 1 tbsp fish sauce (sustainable wild caught like red boat)
• 2 garlic cloves, pressed
• 1/8 tsp sea salt

Instructions: 

1. Preheat oven for 400 degrees. Start by making the marinade. Put all the ingredients into a large bowl and mix well. Cut the salmon into 4 sectioned pieces and add to the bowl. Using your hands, toss the salmon to thoroughly coat with the marinade. Cover the bowl and place into the fridge for 30 minutes.
2. Place your skillet pan (one that is oven safe) over a burner and, when it’s hot, wipe just a little avocado or coconut oil over the top to stop the salmon sticking. Put the salmon on top of the skillet and cook for around 3 minutes, depending on their size, until skin is crispy. Place pan in oven to finish cooking for a further 10-12 minutes.

For Salad:

1. Place all dressing ingredients in a small mason jar.
2. Either whisk or put lid on and shake.
3. Toss all salad ingredients of choice together, top with salmon.
4. Enjoy!