- 4 salmon fillets;
- 1 ripe avocado;
- 1/3 cup coconut milk;
- 1/4 cup fresh cilantro minced;
- 1 tbsp. fresh lime juice, lime zest;
- 1 tsp. garlic powder;
- 1 tsp. onion powder;
- 1 tbsp. lime zest;
- Sea salt and freshly ground black pepper;
- Preheat grill to medium heat.
- Season the salmon fillets and sprinkle with zest of lime.
- Place on the preheated grill, and cook for 12 to 15 minutes.
- While salmon fillets are grilling, add avocado, coconut milk, cilantro, lime juice, garlic powder, onion powder, salt and pepper to taste in a blender or food processor and pulse until sauce is creamy. If the sauce is not creamy enough, add more coconut milk, 1 to 2 tbsp. at a time.
- Let the salmon rest for 2 to 3 minutes before serving.
- Serve the salmon topped with avocado-coconut sauce, and top with lime wedges.
Adapted from Paleo Leap
