1 tablespoon coconut oil
Coconut Tahini Sauce
1/4 cup organic tahini
1/4 cup organic coconut milk in a can
zest from 1 lemon
juice from half a lemon (about 1 tablespoon)
1/2 teaspoon salt
Preheat your cast iron skillet over medium heat.
When the skillet is warm, add the coconut oil and sear the salmon skin side DOWN for 5 minutes. Do not move the salmon around so the skin gets crispy.
Flip the salmon, and cook for 1 or 2 more minutes until the salmon has an internal temperature of 120ºF. Remove the salmon and rest it for 2 minutes skin side UP so the skin stays crispy.
To serve, top each salmon with 2 tablespoons of the coconut tahini sauce. Serve warm. I love it with some roasted asparagus and cauliflower rice.
Leftovers will keep in an airtight container for at least 5 days.