Grilled Salmon with Coconut Curry Sauce

Grilled Salmon with Coconut Curry Sauce

Grilled Salmon with Coconut Curry Sauce

BBQ veggies and meat is a summer time staple. It’s flexible to cook with whatever you have on hand. At the Collard house we mix it up by adding different seasonings and sauces. Buy a grill basket or pan that has holes in it for your veggies. I bought two for $1 at the dollar store. We reuse them all summer. Or for a different texture we steam the veggies using tin foil.

  1. Take whatever veggies you have in the fridge or garden and chop them up. Make sure you have a carb like potatoes or you can add a grain to your dish like rice or our favorite kamut.
  2. Add a light coating of melted coconut oil or butter to the veggies. This helps them brown in the bbq without drying out. Then dump veggies with lemon halves onto your grilling pan on the bbq.
  3. Take your salmon and put it on foil, add salt and pepper. You can combine the veggies with the salmon but I like to cook it separate.
  4. Put the salmon wrapped in tin foil on the bbq and grill until the Salmon and Veggies look done. Don’t over cook your salmon or veggies.

Coconut Curry Sauce

We don’t always add a sauce but when we do the coconut curry is delicious. You can adjust this to how you like or Pinterest a great recipe, we use what we have on hand and try to keep in fresh with simple ingredients without sugar. If you make it yourself then you know what is in it. I use canned coconut milk , curry powered, Braggs Soy sauce and Thai chili paste.

In a sauce pan add

1 can      light coconut milk

2 T.        Braggs soy sauce

2 ½ T.   Curry power

2 T.        Thai Chili paste

Heat and serve. This sauce will not thicken up because we don’t add sugar. Trust me its still good! Enjoy




Monday: 9–12, 2:30–6
Tuesday: 2:30–6
Wednesday: 9–12, 2:30–6
Thursday: 9–12, 2:30–6
Friday: 8–12

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