Salmon with Lemon Dill Cream Sauce


Coconut milk is great for making simple gravy or sauce to spice up any meal. In this case, I decided to use dill and lemon, to make a cream sauce for a nice salmon filet. I had some enoki mushrooms that I picked up at the Asian Market, and decided to throw them in too. They are really mild in flavor, so it just added some more texture.

For the Salmon:

Season with

  • A squeeze of lemon
  • dill
  • thyme
  • salt
  • pepper

Bake covered at 375 degrees for about 30 minutes, until it flakes easily with a fork and is cooked through but still moist.

Meanwhile, prepare the sauce….

Lemon Dill Sauce

  • 1 tablespoon lemon juice
  • 1 tablespoon dill
  • 1/2 can coconut milk
  • 1/2 bunch enoki mushrooms

In a sauce pan, heat the coconut milk, lemon juice, dill, and enoki muchrooms covered for a few minutes and stirring occasionally. Then, uncover, and let cook down until it’s a little thicker to your liking.

I served with baked spaghetti squash, sprinkled with salt, pepper, and thyme.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: