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:
- A squeeze of lemon
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.