Spicy Salmon with Coconut Avocado Sauce

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 large leek, (sliced thin + rinsed well)

1 tbs olive oil

2 cloves garlic, (minced)

2 avocados, (quartered)

14 oz canned coconut milk

salt (to taste)

1 ¾ lbs salmon,

salt, garlic powder, onion powder, chili powder, paprika + dried oregano (to taste)

1 tbs olive oil

Easy Cilantro Lime Rice

Directions

Sauce:

In a large pan, heat your oil on medium and add in your leaks. Sauté for 3-4 minutes or until they break down. Stir in your garlic for 30 seconds then add in the avocados, coconut milk and salt to taste. Mix everything around and break down your avocado for about 2-3 minutes then transfer to a food processor and puree until smooth.

Salmon:

Remove the skin from your salmon pieces then slice into large cubes. Season generously with salt, onion powder, garlic powder, paprika, chili powder and oregano, then toss gently with a spoon to coat everything.

Wipe down the same pan you used for the sauce and use that. Heat your oil and then add in the salmon chunks. Cook for about 4 minutes per side or until the internal temperature reaches 145° F. Transfer to a paper towel lined platter when finished.

Nutrition

• Calories: 748 kcal
• Total Fat: 58 g
• Saturated Fat: 26 g
• Unsaturated Fat: 28 g
• Cholesterol: 109 mg
• Sodium: 114 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 9 g
• Total Sugars: 5 g
• Protein: 44 g