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
- 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
- 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!