Salmon in Coconut Cream Sauce

1 can (14 ounces/) coconut milk

1 teaspoon curry powder

1 tablespoon (8 g) arrowroot flour or cornstarch

1/8 teaspoon salt

1/8 teaspoon white pepper

1 pound (453 g) salmon, skinned

1/2 cauliflower, separated into florets

1 medium tomato, chopped

¼ cup (4 g) fresh cilantro, chopped

Preheat oven to 350 degrees F (180 C). In a casserole dish, mix coconut milk, arrowroot flour, curry, salt, and pepper. Add salmon and cauliflower, cover, and bake for 1 hour. Serve salmon and cauliflower with sauce, topped with fresh tomato and cilantro.

Yield: 4 servings

Per serving: 31 g fat, 9 g net carbs, 27 g protein, 423 calories.

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