Pan-Seared Salmon with Creamy Garlicky Ghee Sauce

FELICIA LIM

Pan-sear salmon in a creamy ghee sauce for a dish that’s crispy on the outside and oh-so tender on the inside.

In the mood for pan-seared salmon? Try this simple recipe with buttery ghee, creamy coconut milk, and ground turmeric. Crispy on the outside and tender on the inside, these fish fillets are made dairy-free and keto-friendly. Serve alongside roasted veggies for a complete meal everyone can enjoy.

Fresh wild-caught salmon comes loaded with essential vitamins and minerals. It’s rich in omega-3 fatty acids and has the ability to fight off inflammation. Combined with ghee, coconut milk, and spices, this mouthwatering dish fills the kitchen with a heavenly aroma.

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Added turmeric provides a light yellow color to the ghee sauce while also boosting anti-inflammatory properties. It’s rich in gut-healing nutrients and gives this dish a warm, peppery flavor.

To get started, heat half a tablespoon of ghee in a large skillet. Add the salmon fillets and sear for five minutes. When finished, remove from the pan and set aside.

In the same skillet, melt additional ghee and add in the garlic and onions. Sauté until tender and then add coconut milk, ground turmeric, and salt. Bring the heat to low and let the ingredients simmer for 10 minutes.

Then, stir in the tapioca starch to thicken the sauce. Toss in the spinach leaves and let them cook until they wilt. Return the salmon fillets to the skillet and garnish with a sprinkle of fresh parsley. Serve warm and enjoy!

Total time:40 MINS

Cook Time:30 mins

Prep Time:10 mins

Serves:2

Nutrition facts:27 grams of protein8 grams of carbohydrates30 grams of fat

Pan-Seared Salmon with Creamy Garlicky Ghee Sauce

Recipe by: Felicia Lim

Pan-sear salmon in a creamy ghee sauce for a dish that’s crispy on the outside and oh-so tender on the inside.

Tools

•  Large skillet

Ingredients

•  2 salmon fillets (4 oz each)
•  2 T ghee, divided
•  3 large garlic cloves, minced
•  1 cup diced onions
•  1 cup full-fat coconut milk
•  ¼ t ground turmeric
•  1 t salt
•  1 t tapioca starch
•  2 cups baby spinach leaves
•  1 T chopped parsley, for garnish

Instructions

•  In a large skillet over medium-high heat, melt ½ tablespoon of ghee. Add in the salmon and sear until cooked through (approximately five minutes each side). When finished, remove the fillets from the pan and set aside.
•  Melt the remaining ghee with the leftover juices in the skillet. Add the minced garlic and fry until fragrant (approximately one minute). Stir in the diced onions and sauté for five minutes, or until tender.
•  Reduce the heat to low and add the coconut milk, ground turmeric, and salt. Let the ingredients simmer for 10 minutes, making sure to stir every few minutes. Add the tapioca starch and continue mixing until it is fully dissolved.
•  Toss in the spinach leaves and let them wilt for one minute before removing skillet from heat.
•  Return the salmon fillets back to the skillet and spoon the sauce over.
•  Sprinkle with chopped parsley and serve warm!