Keto Salmon in Coconut Lime Cream with Seared Bok Choy and Toasted Coconut Crunch

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the salmon fillets dry with paper towels and season both sides with the salt and black pepper.

2. 2

   Heat a large oven-safe skillet over medium-high heat. Add 15 ml (1 tbsp) avocado oil and place the salmon skin-side down. Cook for 4 minutes until the skin is golden and crisp. Transfer the salmon to a plate, keeping the skillet over the heat.

3. 3

   In the same skillet, add the unsweetened shredded coconut and toast for 1 to 2 minutes over medium heat, stirring, until golden and fragrant. Transfer it to a small bowl to keep it crunchy.

4. 4

   Add the remaining 15 ml (1 tbsp) avocado oil and 15 g (1 tbsp) butter to the skillet. Add the bok choy cut-side down and sear for 2 to 3 minutes. Turn and cook 1 minute more. Transfer to a plate.

5. 5

   Reduce to medium heat and add the remaining 15 g (1 tbsp) butter, garlic, ginger, and red pepper flakes to the skillet. Cook for 30 seconds, stirring, until fragrant.

6. 6

   Pour in the coconut milk, lime juice, and lime zest. Cook for 2 to 3 minutes over medium heat until the sauce thickens slightly.

7. 7

   Return the bok choy to the skillet, arranging it around the edges. Set the salmon fillets on top, skin-side up.

8. 8

   Transfer the skillet to the oven and bake for 5 to 7 minutes at 200 °C / 400 °F, until the salmon is cooked to your liking and the sauce is bubbling.

9. 9

   Remove the skillet from the oven. Sprinkle the chives and toasted coconut over the salmon and bok choy. Taste the sauce and adjust with a little more salt or black pepper if needed.

10. 10

    Serve hot, spooning the coconut lime cream over each portion alongside the seared bok choy and coconut crunch.