We eat a lot of salmon in the Pacific Northwest… my favorite preparation is grilled on a cedar plank. But during a long Pacific NorthWET winter, the last thing I want to do is stand outside in sideways wind and rain, waiting for a grill to get hot. In my opinion, the best way to make up for an “inferior” pan fried version (while still remaining SIBO-friendly) is adding a fun fruit sauce.
But don’t let that prevent you from putting blueberry sauce on grilled salmon this coming summer! 🙂
1 salmon filet, roughly 1/2″ thick
2 tsp. coconut oil
SIBO-Friendly Blueberry Sauce
1/2 cup blueberries
Juice and zest from 1/2 orange
pinch of salt
dash of white pepper
1/4 tsp freshly grated nutmeg
Combine all sauce ingredients in a small sauce pan over medium-low heat, stirring occasionally while you cook the salmon. Once the blueberries begin to “melt” and the sauce thickens, turn off the heat and hold until the salmon is done.
In a large non-stick pan, pan-fry the salmon fillet in coconut oil, flesh side down / skin side up. When the flesh starts to look opaque next to the pan, check to see that it’s a light golden color… if so, flip the salmon to put the skin side down and finish cooking—anywhere from 3-7 minutes depending on the thickness of your filet and your desired level of done-ness.
I like to serve this with simple butter-sauteed green beans (the SIBO diet recommends no more than 10 bean pods per serving); a dash of hawaiian black lava salt adds a fun flavor.
When the salmon is finished cooking, plate it next to the green beans, top with blueberry sauce, and serve.