Cilantro Ginger Lime Salmon Satay Skewers with Curried Almond Dip

An incredible Curried Almond Dip paired with a Cilantro Ginger Lime Salmon and some buckwheat noodles. Tasty and filling, you would not regret making them!

Inroduction

About this Recipe

By: Caitlin Greene

Curry is one of my favorite spices. It makes cozy comfort meals like curried rice, chicken curry, curried soups…the spice is so warming and full of depth. I also like curry because it helps with digestion. I made this curried almond dip to go with the salmon and buckwheat noodles I made for lunch today. You can easily serve this for dinner as well.

Below are the ingredients I used to make this filling and satisfying meal.
-wild salmon
-limes
-coconut oil
-fresh ginger
-garlic clove
-cilantro
-coconut aminos
-almond butter
-full fat coconut milk
-curry powder
-gluten free buckwheat noodles
-tamari soy sauce
-sesame oil
-sesame seeds

How did I make these Cilantro Ginger Lime Salmon Satay Skewers and Curried Almond Dip?
First, I made the salmon. To make the salmon, combine the lime juice, coconut oil, ginger, salt and pepper, garlic clove, minced cilantro, and coconut aminos in a bowl. Add the salmon and marinate it for 1 hour.

Once ready, cut the salmon into slices, divide and place them into 2 skewers. Heat a cast-iron pan with some oil and sear the salmon for about 1-2 minutes per side until cooked.

Then, make the sauce. To make the sauce, combine the almond butter, coconut aminos, coconut milk, curry powder, lime juice, garlic powder, salt, and water together. Whisk together until smooth.

Finally, toss the buckwheat noodles with the tamari soy sauce, sesame oil and sesame seeds.Place the salmon, sauce, noodles, and cucumbers onto a plate and enjoy!

Cilantro Ginger Lime Salmon Satay Skewers with Curried Almond Dip

Cilantro Ginger Lime Salmon Satay Skewers with Curried Almond Dip

Ingredients

  • Salmon
  • -1 lb wild salmon
  • -1 tbsp lime juice
  • -1 tbsp coconut oil
  • -½ tsp fresh grated ginger
  • -½ tsp salt
  • -¼ tsp pepper
  • -1 minced garlic clove
  • -3 tbsp minced cilantro
  • -1 tbsp coconut aminos
  • Sauce
  • -⅓ cup almond butter, unsweetened
  • -1 tbsp coconut aminos
  • -¼ cup full fat coconut milk
  • -1 tsp curry powder
  • -1 tbsp lime juice
  • -½ tsp garlic powder
  • -¼ tsp salt
  • -⅓ cup (or more) of water
  • Noodles
  • -1 serving gluten free buckwheat noodles
  • -Amount tamari soy sauce
  • -Amount sesame oil
  • -1 tsp sesame seeds
  • Others
  • -1 cucumber, thinly sliced

Instructions

  1. To make the salmon, combine the lime juice, coconut oil, ginger, salt and pepper, garlic clove, minced cilantro, and coconut aminos in a bowl. Add the salmon and marinate for 1 hour.
  2. Once ready, cut the salmon into slices, divide and place them into 2 skewers.
  3. Heat a cast-iron pan with some oil and sear the salmon for about 1-2 minutes per side until cooked.
  4. To make the sauce, combine the almond butter, coconut aminos, coconut milk, curry powder, lime juice, garlic powder, salt, and water together. Whisk together until smooth.
  5. Toss the buckwheat noodles with the tamari soy sauce, sesame oil and sesame seeds.
  6. Place the salmon, sauce, noodles, and cucumbers onto a plate. Serve and enjoy!

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