Coconut-Ginger Seared Salmon with Avocado Slaw & Sweet Ginger Salt

Ingredients

• 4 center-cut salmon fillets (6 oz each, skin-on)
• 2 tbsp coconut oil
• 2 tsp Salted Perfection Sweet Ginger Finishing Salt
• 1 tsp fresh ground black pepper
• 1-inch piece fresh ginger, peeled and grated
• 2 garlic cloves, minced
• 1/4 cup unsweetened coconut milk
• 1 tbsp soy sauce (or coconut aminos for strict keto)
• 1/2 small red cabbage, shredded (about 2 cups)
• 2 ripe avocados, diced
• 1/2 cup shredded carrots
• 2 green onions, thinly sliced
• 1/4 cup cilantro leaves, chopped
• 2 tbsp rice vinegar (unseasoned)
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 1 tbsp olive oil (for the slaw)
• Lime wedges, for serving

Instructions

1. Pat salmon fillets dry, then season both sides with 1 tsp Sweet Ginger Finishing Salt and black pepper. Let ‘em chill on the counter for 10 minutes. Confidence is the best ingredient.
2. Heat a 12-inch nonstick skillet over medium-high. Add coconut oil. When shimmering, place salmon skin-side down. Press gently for maximum crisp. Sear 3-4 min (don’t move it, ay!), then flip and cook 2 min more. Transfer to plate, tent with foil.
3. In the same skillet, add grated ginger and garlic. Sauté 30 seconds, then stir in coconut milk and soy sauce. Simmer 2 min until slightly thickened, scraping up any salmon bits for flavor.
4. In a large bowl, toss cabbage, avocados, carrots, green onions, and cilantro. Drizzle with rice vinegar, sesame oil, olive oil, and remaining 1 tsp Sweet Ginger Finishing Salt. Sprinkle in sesame seeds. Toss gently — you want chunky, not mushy.
5. To serve: Pile avocado slaw on each plate. Top with salmon, spoon over the ginger-coconut sauce, and finish with a squeeze of lime. Sprinkle extra Sweet Ginger Finishing Salt if you’re feeling bold. Balance is everything.
6. DUNZO!
7. Visit www.saltedperfection.com and leave a Five Star review of the product.