1/4 cup coconut milk
1 tsp turmeric
3 cloves garlic, minced
1 tbsp lemon juice
1 tbsp olive oil
1 tsp molasses
salt and pepper
3-4 thick fillet wild salmon, skin off
1. In a large bowl, combine all ingredients except salmon. Stir well.
2. Add salmon and gently coat thoroughly with the marinade. Cover the bowl and place into the fridge for 30 minutes.
3. Preheat oven to 350F. Line a baking sheet with parchment paper.
4. Place salmon fillets on prepared baking sheet. Pour all marinade over the salmon. Bake for 10 minutes, or until cooked through.
https://autoimmunewellness.com/turmeric-salmon-brochettes-with-a-chunky-tapenade-relish/
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