Salmon in Almond Cream Sauce

This recipe is adapted from “The Dairy-Free Kitchen” by Ashley Adams. I highly recommend this cookbook for anyone with a dairy allergy. The original recipe called for chicken but we used some lovely Arctic Char instead (we consider Salmon and Arctic Char interchangeable in recipes, and purchase whichever is the lowest price). This recipes is a really simple way to serve an elegant, delicious meal. We served the fish atop a hearty scoop of Japanese Rice, with a side of Roasted Shishito Peppers.

Salmon in Almond Cream Sauce

This dairy-free recipe is a really simple way to serve an elegant, delicious meal. The original recipe called for chicken, but we used Arctic Char instead. We served the fish with creamy Japanese rice. You could easily use the almond cream sauce with pork or sweet potatoes for a vegan option.
Prep Time15 mins
Cook Time2 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: dairy-free, gluten-free, paleo, salmon, sugar-free, Whole Life Challenge
Servings: 6
Calories: 225kcal

Ingredients

  • 2 fillets Salmon or Arctic Char skin-on, 1 1/2 -2 lb total
  • 1 tsp freshly ground black pepper
  • 1 tsp Kosher salt
  • almond flour for dredging
  • 15 oz can full-fat coconut milk refrigerated overnight
  • 1/4 cup sake or dry white wine
  • 1 cup almond milk unsweetened
  • 1 tsp fresh lemon juice
  • 2 green onions or garlic chives chopped fine

Instructions

  • Prepare the fish: preheat your oven to 425 degrees F. Whisk salt and pepper into almond flour, in a large shallow dish.
  • Dredge the top side (not the skin side) of each fillet in the almond flour mixture. Place the fillets, skin side down, on a baking sheet lined with parchment paper. Bake the fish for 12 minutes.
  • Prepare the cream sauce in a large skillet over medium-high heat.
  • Open the refrigerated can of coconut milk and separate the clear liquid from the coconut cream. Save the liquid for another use. Scoop the cream into your skillet.
  • Whisk the sake and chicken stock into the coconut cream. Add the fresh lemon juice, and heat the sauce just until hot (do not bring to a boil). Add salt and pepper to taste. Pour over the hot fish fillets, sprinkle chopped green onions or garlic chives over top, and serve immediately. Enjoy!

Notes

This recipe is adapted from “The Dairy-Free Kitchen” by Ashley Adams, a cookbook I highly recommend for anyone with a dairy allergy. 
If you’re not able to make your own almond milk, look for an unsweetened almond milk at your local grocer. My favorite is made by Califia Farms.
Refrigerating the canned coconut milk overnight makes it easier to separate the clear liquid from the semi-solid coconut cream.
 

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