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sticky garlic and lime salmon with coconut chutney

Sticky Garlic & Lime Salmon with Coconut Chutney

aip condiments dairy free gluten free main course paleo recipes

Tender salmon filets are marinated and roasted in a sticky garlic and lime marinade, sweetened with a touch of molasses. The sweet and sour flavors of the salmon are further complemented by an irresistible coconut, mint, and cilantro chutney, for a truly unforgettable pairing. 

This recipe happens to be gluten-free, dairy-free, Paleo, AIP, and low-carb.  

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Chef's Notes:

This recipe comes to us by way of AIP expert and cookbook author, Kate Jay of Healing Family Eats. Here's what she has to say about this scrumptious recipe:

My children are a bit iffy about salmon, which is a shame because living in the Pacific Northwest, gorgeous wild sockeye is plentiful year-round. Salmon is a particularly rich source of anti-inflammatory Omega-3 fatty acids, and also contains a wide range of nutrients (including iodine and selenium, which are difficult to get elsewhere).

I tried many new ways of cooking salmon because even though my kids eat it, I wanted them to enjoy it. This recipe has turned the seemingly impossible into a reality, and I’m so pleased to have the chance to share it with you.

I know that putting a sticky coating on chicken always works well, so why not do the same with salmon? The marinade is thick enough to cling to the salmon during its time in the oven, so you end up with a beautiful glazed coating, which I know you’ll love as much as we do. The sweet salmon and sour chutney are equally delicious when served separately – my daughter would gladly eat all the chutney if she had the chance – but when you pair them together, the dish really comes into its own.

Serve this recipe with a selection of green leaves for a healthy light meal, or perhaps add a baked white sweet potato or spiralized rutabaga if you want to turn it into something more substantial.

 

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