Salmon with Cilantro Garlic Sauce
and cucumber tomato salad / zucchini spears

Name: Salmon with Cilantro Garlic Sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 cup Cilantro leaves, chopped; 2 cloves Garlic, chopped; 1/3 cup Oil, olive; 1 1/2 Tbsp Vinegar, red wine; 1 Tbsp Lemon juice; 1 Tbsp Tahini (sub Bragg's / coconut aminos); 1 lb Salmon fillets; 1 Tbsp Oil, cooking; 1/3 cup Stock, any type (sub water); 1 lb Tomatoes, chopped; 1 lb Cucumbers, cubed; 1 Tbsp Oil, olive; 1 Tbsp Vinegar, red or white wine; 1 lb Zucchini, sliced into spears; 1 Tbsp Oil, cooking

Active: 40 Total: 40

Original GF Paleo Vegetarian

A fresh and flavorful cilantro garlic sauce is the real inspiration for this dish. The sauce was previously featured over steak in 2018

Proteins

Fish, non-canned

Cuisines

American

Ingredients

Metric

Servings:

Salmon with Cilantro Garlic Sauce:

Cilantro leaves - 1/4 cup , chopped
Garlic - 2 cloves , chopped
Oil, olive - 1/3 cup
Vinegar, red wine - 1 1/2 Tbsp
Lemon juice - 1 Tbsp
Tahini - 1 Tbsp (sub Bragg's / coconut aminos)
Salmon fillets - 1 lb
Oil, cooking - 1 Tbsp
Stock, any type - 1/3 cup (sub water)

Cucumber and Tomato Salad:

Tomatoes - 1 lb , chopped
Cucumbers - 1 lb , cubed
Oil, olive - 1 Tbsp
Vinegar, red or white wine - 1 Tbsp

Zucchini Spears:

Zucchini - 1 lb , sliced into spears
Oil, cooking - 1 Tbsp

Prep

Make cilantro garlic sauce - (If prepping right before cooking, get oven heating first.) Roughly chop cilantro and garlic. Combine with olive oil (portion for sauce), vinegar (portion for sauce), lemon juice, and tahini. Use an immersion blender to blend until smooth. Season with some salt and pepper. (Can be done up to 5 days ahead)
Tomatoes / Cucumbers / Zucchini - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Salmon - Pat dry with paper towels. Season on both sides with some salt and pepper.

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Make

Heat oven to 425F / 218C degrees.
Toss zucchini spears with cooking oil (portion for zucchini) and spread out in a single layer on a sheet pan. Season with some salt and pepper. Transfer to the oven and roast, shaking the pan halfway through cooking, until tender, 15 to 17 minutes.
Toss tomatoes and cucumbers with olive oil (portion for salad), vinegar (portion for salad), and some salt and pepper.
When zucchini is almost finished roasting, heat a skillet over medium heat. Add cooking oil (portion for salmon) and then salmon to heated oil. Sear for 2 minutes. Flip over and sear for an additional 2 minutes. Pour in just enough stock to barely cover the bottom of the pan. Reduce heat to medium and cover pan with a lid. Continue cooking until fish is opaque and flakes easily with a fork, 3 to 5 minutes more.
Serve salmon with zucchini spears and cucumber / tomato salad on the side. Drizzle cilantro garlic sauce over everything. Enjoy!

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