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Salmon with Sweet Pecan sauce – Vicky Kairy

-Vicky Kairy

 

½ cup roughly chopped raw pecans

1 tablespoon coconut oil

¼ cup coconut sugar

½ cup coconut milk

¼ cup Bragg’s apple cider vinegar

2 lbs. salmon

 

Preheat oven to 400 degrees.

 

  • Heat skillet. Melt coconut oil in skillet.
  • Add pecans. Sauté for 1 minute.
  • Add coconut sugar. Sauté 1 minute more, mixing constantly.
  • Add coconut milk. Let mixture thicken, stirring occasionally.
  • When mixture thickens to a loose syrup, add vinegar.
  • Cook for 5 minutes more to thicken once more.
  • While the sauce is cooking, place salmon on a baking tray.
  • Remove sauce from heat and pour over salmon.
  • Place in oven and cook for 30 minutes uncovered.
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