Ingredients:
- 1 lb salmon fillet, skin on
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp turmeric powder
- ¼ tsp cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 1 tbsp coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb carrots, peeled and roughly chopped
- 1 can (13.5 oz) full-fat coconut milk
- ¼ cup water
- 1 tbsp fresh cilantro, chopped
Instructions:
Pat the salmon fillet dry with paper towels and season generously with salt, pepper, cumin, turmeric, and cayenne (if using).
Heat olive oil in a large skillet over medium-high heat. Add the salmon skin-side down and cook for 4-5 minutes, or until the skin is crispy and golden brown. Flip the salmon and cook for another 3-4 minutes, or until cooked through. Remove from the pan and set aside.
In the same skillet, melt coconut oil over medium heat. Add the onion and sauté for 5 minutes, or until softened. Add the garlic and cook for 1 minute more.
Stir in the carrots, coconut milk, and water. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the carrots are tender.
Using an immersion blender or a regular blender, purée the carrot mixture until smooth. Season with salt and pepper to taste. Return to the skillet and stir in the cilantro.
Serve the salmon fillets topped with the coconut-carrot purée.