Salmon with Easy Cilantro Sauce

Holding on to Summer

Last night we bbq-ed with friends at the beach. It was the first day of October and slightly chilly. But with the sand beneath our bare feet, the descending sun throwing pink into the water, the kids catching crabs, and rosé in our hands, it sure felt like it was still summer. In fact it was better than summer, because the kids were going to school the next day, and the beach felt secluded and all our own.

I made this sauce for some frozen salmon filets one night this summer when my mother-in-law was visiting. I de-seeded the jalapenos (even though the original recipe does not say to do so) because my mil does not like hot food... the sauce was still divine. The next time I make it I might be daring and leave all the seeds in, because we love hot food. But I feel it might tamper with the delicate taste of the cilantro. So please, experiment and taste as you go till you get the perfect sauce. The best part of this sauce is that all of the ingredients are supermarket staples year-round, so make this sauce in the dead of winter and conjure up some beach-y vibes. You'll feel like you're still holding on to summer.


Salmon with Cilantro Sauce
adapted from the June 2017 issue of Sunset Magazine


1 cup loosely packed cilantro leaves and tender stems, plus 1/4 cup cilantro leaves
1/2 cup sliced green onions
1 or 2 medium de-seeded jalapenos, chopped (set seeds aside in case you want to make your sauce spicier)
3 garlic cloves
1 tsp ground cumin
1 tbsp french mustard
1 cup coconut milk
1/2 cup whole-milk greek yogurt (optional if you prefer a vegan sauce)
3 tbsp lime juice
4 wild salmon filets

In a food processor pulse together the first six ingredients until smooth. Add the coconut milk and the lime juice. Taste the sauce and adjust any seasonings. Add back in any jalapeno seeds if you want a spicier sauce. Add salt and pepper to taste.

Grill or pan-fry salmon filets until just done, about 3 minutes per side on medium heat for 1 inch thick filets. (If you are unsure, take them off the heat and test a center section - over-cooking salmon is an unjustifiable waste of delicious omega-3s - don't do it!)

Plate the salmon (with or without skin depending on your preference) and some rice, couscous, small potatoes or pasta and vegetables then spoon plentiful amounts of the sauce over everything. Enjoy summer on a plate.