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Paleo Salmon with Coconut Lime Cilantro Sauce


Mustard seeds add flavor and crunch to this lime cilantro sauce. Serve it on salmon, chicken or other fish. To keep the meal Paleo, serve with some fresh grilled veggies.

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  • 2 tablespoons virgin coconut oil, or canola oil, divided
  • 1 tablespoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • 4 pieces boned wild salmon fillet, 1 to 1 1/4 in. thick
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 1 cup loosely packed cilantro leaves and tender stems, plus 1/4 cup cilantro leaves
  • 1/2 cup sliced green onions
  • 1 medium jalapeño, chopped
  • 3 garlic cloves
  • 1 cup coconut milk
  • 3 tablespoons lime juice


Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

Heat a grill to medium-high, about 450°F.

Add 1 tablespoon coconut oil and the mustard seeds in a small frying pan. Cook, covered, over medium heat until you hear the first seed pop. Add cumin and let the spice mixture sizzle, covered, about 1 minute. Remove from heat and let cool completely, about 10 minutes.

Brush salmon on both sides with remaining 1 tablespoon coconut oil. Sprinkle flesh sides with 1/2 teaspoon each salt and pepper. Grill salmon, flesh side down (close lid if using gas), carefully turning once with a wide spatula, until opaque but still moist-looking in thickest part (cut to test), about 9 to 10 minutes. Lift salmon off skin onto serving plates.

In a food processor, pulse toasted seeds, 1 cup cilantro leaves and stems, the green onions, remaining 1 teaspoon of salt, the jalapeño, and garlic until finely chopped, 10 to 12 times. Add coconut milk and lime juice; pulse to combine.

To serve, top each fillet with 1/4 cup sauce and 1 tablespoon fresh cilantro leaves.

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