Monday, 27 April 2015

Wild salmon coconut-egg bake (GF, DF)

Wild salmon coconut-egg bake
Oven baked wild salmon in creamy coconut base

The last baked salmon was a hit, everyone really liked it, so I decided to make it again, this time with wild salmon and a creamier sauce.

No-pastry wild salmon quiche with broccoli, shallots and cherry tomatoes in creamy coconut-egg sauce.

You will need (feeds 2-4 people):
two wild salmon fillets
2 shallots
1 heat of broccoli
a handful of sweet cherry tomatoes
1 clove of garlic
1 tbsp creamed coconut
1 cup coconut milk, like Koko Dairy Free Original + Calcium
4 eggs
pinch of freshly grated nutmeg
1 tsp coconut oil

freshly ground black pepper
and steamed rice, to serve

Wild salmon coconut-egg bake

1. Poach the wild salmon fillets.
2. Break the broccoli into florets and drop them in boiling water for 2 to 3 mins.
3. Brush the bottom of an oven dish (I used a 20 x 20 cm pyrex) with coconut oil.
4. Arrange broccoli, salmon pieces, shallot slices, crushed garlic, and cherry tomato halves.
5. Lightly beat the eggs with a fork, add coconut milk, nutmeg and dissolved creamed coconut (dissolve it in 2 to 3 tbsp warm water). Mix well and pour on salmon.
6. Bake in a preheated oven at 190 C for about 25 to 30 mins or until sauce is no longer runny. Take the dish out and let it stand for 5 mins.
7. Cut into squares (or slices if your oven dish is round), season with freshly ground black pepper (for adults) and serve with rice or crunchy green salad leaves. Enjoy!

Allergy: Fish, Egg. No gluten. No dairy. No nut.

For GAPS: Use home-made coconut milk.

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