Jul 8 2015

Wild Salmon in Sweet and Spicy Carrot Sauce

by Kathryn Budig

The Best of Two Worlds


I was recently in New York speaking at an event for my management company. It was an amazing event with their fantastic clients (aka powerhouse women and athletes) followed by a delicious meal at my favorite place on earth (well, on my top 10 list): ABC Carpet & Home. We ate at ABC Kitchen and they served us gorgeous farm-to-table food that made healthy seem un-healthy and simple seemingly decadent. My favorite course was this amazing salmon with a spicy yet sweet carrot sauce. I spent the entire meal breaking down it’s components in my mind determined to recreate it as soon as I got home.

My obsessiveness paid off and this dish is to die for. Simple, gorgeous, and a big time winner. Bon appétit!

*if you can’t find sambal olek (rather common these days in the asian section), you can replace it with chili paste or hot sauce.


Wild Salmon in Sweet and Spicy Carrot Sauce

serves 4

4 filets wild salmon

14 carrots, peeled

1/2 cup canned light coconut milk

2 teaspoons sambal olek (Indonesian chili paste)

1/4 cup fresh squeezed orange juice

1 inch ginger root, peeled

1/4 cup basil leaves

1 tablespoon smoked paprika

1/4 cup olive oil or coconut oil

1/4 cup maple syrup

sea salt and fresh cracked pepper to taste

coconut oil spray


Preheat oven to 400F. Mix peeled carrots with olive or coconut oil/maple syrup and paprika combo. Place onto a cookie sheet and sprinkle generously with sea salt. Roast for 30-40 minutes or until soft when pierced. Reserve 4 carrots and cut into bite size pieces.

Place 10 of the roasted carrots into a high speed blender with orange juice, ginger, sambal and coconut milk. Puree until smooth and taste for any needed salt and pepper.

Spray a grill pan and both sides of your fish with coconut oil. Bring to high heat. Sprinkle your salmon with salt and grill on each side for roughly 4 minutes if you’d like to keep the inside slightly pink (which I personally prefer).

Transfer a ladle of sauce into a shallow bowl and plant your beautiful fish on top. Garnish with basil, reserved carrots, salt and pepper.


photos and styling: Cynthia Groseclose


Screen Shot 2015-09-08 at 2.27.48 PMEnjoy my recipes? Look for way more like this in my new book Aim True (March 2016)available for pre-order HERE.