Ras El Hanout Salmon with Swiss Chard & Coconut Sauce
1lb Salmon Filet
1 1/2 Tbsp Ras El Hanout
2 tbsp Coconut Balsamic Vinegar
2 tbsp Cilantro Olive Oil
1 1/2 tsp Thai Ginger Sea Salt
10-12 Shiitake Mushrooms
2 tsp Cilantro or Tahitian Lime Olive Oil
3 Garlic Cloves, minced
2-in Ginger, minced
1 large Shallot, small diced
1 can of Full Fat Coconut Milk
1 bunch Swiss Chard, cut into 1" strips
Thai Ginger Sea Salt and Black Pepper, to taste
Couscous or Quinoa, cooked
Red Bell Pepper, Small Diced
Cilantro, Rough Chopped
1. Preheat the oven to 425F. Remove the pin bones from the salmon and put on a parchment lined sheet pan skin side down. Put the mushrooms on the sheet pan with the salmon.
2. Whisk together the ras el hanout, coconut balsamic, cilantro oil and salt. Pour over the top of the salmon and mushrooms. Bake for 12-15 minutes until the salmon is done, internal temp should be 135-140F.
3. While the salmon is cooking heat up the olive oil over medium-high heat. Add the garlic, ginger and shallot, cook for 3-4 minutes. Add in the swiss chard, season with a pinch of salt and pepper and cook another 2-3 minutes. Add in the coconut milk, let simmer for a few minutes and then reduce the heat to low. Season to taste with salt and pepper.
4. Serve the salmon on couscous, quinoa or another grain/veggie and top with the coconut sauce. Garnish with cilantro, red bell pepper and lime wedges.