2 wild salmon filets

1/4 cup canned coconut milk

1 tablespoon Coconut Aminos

1/2 teaspoon fish sauce

1/2 teaspoon fresh ginger, grated

1/4 teaspoon orange zest

For the salsa

1 cucumber, diced

1 large orange, peeled and diced

1 tablespoon fresh ginger, grated

1/2 jalapeno, finely chopped

1/4 cup canned coconut milk

pinch of salt and pepper



Chop all your salsa ingredients, toss all ingredients together in a bowl, then place in refrigerator.

Heat up a medium skillet over medium heat and add your coconut milk, coconut aminos, fish sauce, fresh ginger and orange zest.

Once the coconut milk begins to slightly bubble, add your salmon filets to the sauce.

Cook salmon for about 2-4 minutes per side or until cooked to preference.

Plate salmon then top with salsa, making sure some of the coconut milk makes it over the salmon!

Boom sauce!!