Happy weekend people! I’m sure this recipe is no surprise to you. I’ve always said salmon is my drug of choice and you guys already know that. So, at least I don’t have to explain why I’m so excited about this recipe! It is perfect for any occasion, but it goes over especially well on a date night at home with your special someone.
If you have been hanging out with me on Instagram for a while, you know I am a huge fan of supporting small/local businesses. So of course, to soothe my salmon addiction, I turn to Surrender Salmon. It is a small family business based here in Minnesota. Their passion for educating Minnesotans on the benefits of fresh, high quality wild Alaskan salmon is what drives the business.
Every summer, the family of brothers and their Dad spend 5 weeks on the waters of Bristol Bay. They spend time ensuring the best quality salmon to share with us Minnesotans. They then clean, prepare and flash freeze the salmon to lock in freshness. Then, they are brought back to Minnesota for us to enjoy. If you are a seafood loving Minnesotan, you know how hard it is to find quality seafood. So I encourage you to check out Surrender Salmon! After you place your order, it is delivered right to your door by the nicest people on earth. I mean what’s better than that?
Having access to fresh and quality salmon is truly what inspires me to make recipes like this. And knowing I am supporting a local business that’s changing the way we view seafood means the world to me.
Get you some of the finest wild Alaskan salmon and get inspired with more salmon recipes:
BRAISED SALMON IN A MUSHROOM CREAM SAUCE
WHOLE30 II PALEO II GLUTEN-FREEPrint
Salmon braised in a creamy coconut mushroom and spinach sauce
4 tbsp. ghee + 1 Tsp.
4 salmon fillets (skinless)
salt & pepper
1 onion (sliced)
2 garlic cloves (finely minced)
1 red jalapeno pepper (diced)
3.5 ounces shitake mushrooms (sliced)
1 tbsp. coconut aminos
1/4 cup seafood stock- Mine is homemade (compliant bone broth works perfectly)
1 cup coconut milk
1 cup baby spinach leaves
1 tsp cayenne pepper
Start by heating 2 tablespoons of ghee in a large castiron pan over medium-high heat. Season each salmon fillet with salt, pepper, and paprika. Then, sear salmon for approximately 3 minutes on each side. Remove salmon from pan and set aside.
Add another 2 tablespoons of ghee to the pan and sauté onions, garlic, and jalapeno peppers. Season with a pinch of salt and pepper and sauté until onions are tender. Then, add mushrooms and coconut aminos. Stir in the extra teaspoon of ghee and continue to cook (stirring frequently) until mushrooms are tender. Now stir in seafood/bone broth, coconut milk, spinach and cayenne pepper. Simmer for 5-7 minutes until sauce thickens a bit. Nestle salmon into the sauce and continue to simmer for a few minutes. Now, turn the oven to broil and transfer skillet to the oven. Broil for 5 minutes to add some color to the fish.
Serve with roasted veggies, potatoes, noodles or a salad.
To skin your salmon, place salmon on a cutting board, sprinkled with salt, skin side down. Place one calm on top of the salmon. Starting at the thicker end of the fish, place your knife between the skin and meat of the salmon. Slowly slice through until fish pulls away from the skin.
Save the skin for seafood broth or crisp in the oven for a tasty treat.