Jul 8 2015

Wild Salmon in Sweet and Spicy Carrot Sauce

by Kathryn Budig

The Best of Two Worlds

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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.

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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.

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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.