Coconut Salmon & Shrimp

This Coconut Salmon and Shrimp is so easy, healthy, and has this tropical flavor with the coconut that I swear this dish tastes even better the next day. This dish was inspired by a Colombian dish called “Encocado” and I decided to make it at home and put my little twist on it.

Ingredients

• 1 lb peeled deveined Shrimp

• 6 Pieces of Salmon

• 2 Cans of Coconut Milk (make sure its not unsweetened)

• 1 Red Pepper (finely chopped)

• 1 Tomatoe (finely chopped)

• 1/2 Purple onion (finely chopped)

• 5 Cloves of garlic

• 1 Bunch Cilantro (finely chopped)

• 3 green onions (finely chopped)

For seasoning the Shrimp (cover Shrimp on all sides)

• Black Pepper

• Salt

• Old Bay Seasoning

For seasoning the Salmon (cover Salmon on all sides)

• Salt

• Black Pepper

• Garlic Powder

• Onion Powder

• Loisa Organic Sazon

Step 1: Cooking the Salmon & Shrimp

1. Season the Shrimp & Salmon with the seasoning above. Instead of measuring out the seasoning I really want you guys to just season with your soul, you guys might be like, “Girl wtf does that mean?” that means trust your gut and make sure that Salmon and Shrimp don’t look pale lol, make sure to cover all sides. One of the biggest things with cooking is confidence and I want you guys to trust yourself in the process more.

2. Once the salmon has been seasoned I put it in the air fryer for 400 degrees for 11 minutes. This obviously can depend on the size of the filets and that they’re not stacked on top of each other.

3. I move on to cooking the shrimp in some coconut oil. Be careful NOT to overcook them. they will be going back in the pan with the sauce so just lightly cook them 3-4 minutes.

4. Set both the Salmon and Shrimp aside when you have cooked them

Sep 2: Prep the veggies

1. Finely chop 1 tomato

2. Finely chop 1/2 a purple onion

3. Finely chop a red pepper

4. Finely chop 3 green onions

5. Finely chop 5 cloves of garlic

6. Finely chop 1 bunch of cilantro (set aside, will be used at the end of the dish)

Step 3: Making the sauce

1. Put a 3 tbsp of coconut oil in a medium low heat in a pan and be very careful not to burn the oil, coconut oil can burn a bit fast.

2. Throw all of the veggies in there to sauté them until they are soft and have created a small stew. Feel free to add more coconut oil to cook veggies all the way through if needed.

3. Add 2 cans of coconut milking stireverything around. make sure its on medium low heat so it doesn’t evaporate or aggressively boil

4. Season the sauce with

   1 1/2 tsp salt

   1 tbsp black pepper

   1 tbsp of cumin and stir around.

   Feel free to add more seasoning to your liking

5. Something to note: The flavor of coconut milk often develops as it simmer and integrates with the other ingredients. Initially it might seem mild, but as it cooks, the natural fats and sugars in the coconut milk break down, deepening its flavor.

6. let it simmer on low for about 25-45 minutes for the flavors to incorporate and develop. DO NOT boil aggressively or coconut milk will separate and become grainy

7. add 1 bunch of finely chopped cilantro before adding the fish and shrimp and cook for about 5 minutes in there

8. Once it’s nice and creamy and the flavor is slightly sweet with the seasonings mixed into it add the salmon and the shrimp for the last 5 minutes and fully cover it in the sauce, flipping the salmon gently so it doesn’t break and mixing the shrimp into it to ensure the protein gets all of the flavor.
   
   

Step 4: Serve

1. Serve the salmon and shrimp with a side of brown rice and quinoa or white rice and my Colombian avocado salad and it will be the perfect balance of sweet, savory, and citrusy

2. Store the left overs in the fridge and you will thank me the next day when the dish tastes EVEN better!

Besos, Mari