Coconut Cream Salmon & Mahi Mahi with Ginger Soy Broccoli

When Michael and I first started dating, (our 4 year anniversary is tomorrow actually) he had the palate of a 10 year old : ) But under my careful guidance (nagging) he expanded his taste buds and now enjoys all kinds of seafood and vegetables he would have never tried before. However, no matter how many times I make him try salmon he still says he doesn’t like it. So when I want to cook up a delicious piece of salmon, I end up cooking him either halibut or mahi mahi. Well, I guess you can’t win every battle : )

Ingredient list for fish here.

For broccoli:

1 bag of broccoli florets

Sea Salt and Pepper

2 Tbsp. butter

Garlic powder

Tamari sauce or Coconut Aminos

Ground Ginger


Preheat oven to 400 degrees

Put fish skin side down in foiled baking dish and sprinkle with salt and pepper

In a skillet, add coconut oil and sautee shallots and garlic together until soft

Add zest of the lemon as well as lemon juice to the skillet

Add coconut milk and bring to a boil, then turn down heat, add chopped basil, and let simmer for a few minutes to thicken up

Pour over salmon in baking dish

Put salmon in oven for about 20 minutes or until desired doneness

While salmon has about 10 minutes left, get broccoli going

In a skillet (I just wiped out the one I had used) melt 2 Tbsp of butter over medium high heat

Add broccoli to skillet

Sprinkle broccoli with salt, pepper, ginger, and garlic powder (Go easy on salt as soy will add some)

Sautee for a few minutes to coat with seasoning, and then add 2 Tbsp of water to pan along with some soy sauce, a few shakes of the bottle, probably about 2 Tbsp.

Continue to sautee until broccoli is to desired bite. Add more seasonings or soy to taste

Pull out fish from oven

And time to serve!

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