Salmon With Coconut Lime Cilantro Sauce

• 2 tablespoons virgin coconut oil* or canola oil, divided
• 1 tablespoon brown mustard seeds
• 1 teaspoon cumin seeds
• 4 pieces boned wild salmon fillet (1 to 1 1/4 in. thick)
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground pepper
• 1 cup loosely packed cilantro leaves and tender stems, plus 1/4 cup cilantro leaves
• 1/2 cup sliced green onions
• 1 medium jalapeno, chopped
• 3 garlic cloves
• 1 cup coconut milk
• 3 tablespoons lime juice

1. Heat a grill to medium-high (about 450u0b0). Put 1 tbsp. oil and the mustard seeds in a small frying pan. Cook, covered, over medium heat until you hear the first seed pop. Add cumin and let sizzle, covered, 1 minute. Remove from heat and let cool completely, about 10 minutes.
2. Meanwhile, brush salmon on both sides with remaining 1 tbsp. oil. Sprinkle flesh sides with 1/2 tsp. each salt and pepper. Grill salmon, flesh side down (close lid if using gas), carefully turning once with a wide spatula, until opaque but still moist-looking in thickest part (cut to test), 9 to 10 minutes. Lift salmon off skin onto serving plates.
3. In a food processor, pulse toasted seeds, 1 cup cilantro leaves and stems, the green onions, remaining 1 tsp. salt, the jalapeno, and garlic until finely chopped, 10 to 12 times. Add coconut milk and lime juice; pulse to combine.
4. Top each fillet with 1/4 cup sauce and 1 tbsp. cilantro leaves.
5. *Virgin coconut oil is minimally refined, leaving more nutrients (including antioxidants) intact than in regular refined coconut oil. Find it at well-stocked grocery stores.

virgin coconut oil, brown mustard seeds, cumin seeds, salmon fillet, kosher salt, freshly ground pepper, cilantro, green onions, garlic, coconut milk, lime juice

Taken from www.myrecipes.com/recipe/salmon-coconut-lime-cilantro-sauce (may not work)