I’ve jumped on the pumpkin bandwagon, reluctantly I will say. I’m all about the sweet potato and growing up there was no pumpkin pie in sight at Thanksgiving. We stuck with the sweet potato pies, that just our tradition. Last year I wanted to switch it up a bit and since I was in charge of the deserts I decided to make some pumpkin pies. When I revealed that my desert of choice was a pumpkin pie instead of a sweet potato, I was met with some poignant protest from my daddy and a screwed up face from my mama.
Mom even decided last-minute to make a sweet potato pie so that Thanksgiving wouldn’t be completely ruined. Little did we all know that pumpkin pie was going to give Ms. Sweet potato a run for her money. The pumpkin pie made a disappearing act to everyone’s belly in record time!
They loved it!
With my highly successful first attempt at pumpkin, I’m excited to take it a step further using pumpkin this season.
This pumpkin Salmon is exactly what I was hoping for with experimenting. The recipe is flawless.
I could not stop eating the Salmon, and by the time it reached the table it was picked and mangled to just enough pieces for the family to get a taste. :/ Sorry family.
I’m sure you and your family will love this one as well. Oh and did I say bacon?
What you need…..
1 Lb Salmon
3-4 slices Bacon (uncured)
1/2 cup cooked pumpkin
1 cup coconut milk
1 tablespoons coconut aminos
Spice mix (roasted ginger, chili powder, crushed peppers)
Sea Salt
Mix coconut aminos and spices into a paste consistency.
On medium high heat brown chopped bacon and render its fat.
Season Salmon fillets with sea salt.
Place salmon fillets face down in skillet.
Cook for about 4 minutes on each side.
After Salmon is browned on both sides, remove from skillet and place on plate.
In the same skillet add the cooked pumpkin.
Let pumpkin fry in bacon fat for about 5 minutes stirring constantly. The aromas at this point are unbearably delicious!
Add coconut milk to pan and continue to stir and mix everything together.
Add spice paste to skillet and mix into sauce.
Add Salmon back to pan place top on skillet, and turn heat to low.
Let simmer for 5 more minutes.
- 1 Lb Salmon
- 3-4 slices Bacon (uncured)
- 1/2 cup cooked pumpkin
- 1 cup coconut milk
- 1 tablespoons coconut aminos
- Spice mix (roasted ground ginger, chili powder, crushed peppers)
- Sea Salt
- Mix coconut aminos and spices into a paste consistency. Set aside for now.
- On medium high heat brown chopped bacon and render it's fat.
- Season Salmon fillets with sea salt.
- Place salmon fillets face down in skillet.
- Cook for about 4 minutes on each side.
- After Salmon is browned on both sides, remove from skillet and place on plate.
- Let pumpkin fry in bacon fat for about 5 minutes stirring constantly.
- Add coconut milk to pan and continue to stir and mix everything together.
- Add spice paste to skillet and mix into sauce.
- Add Salmon back to pan place top on skillet, and turn heat to low.
- Let simmer for 5 more minutes.
Very delicious. Nice one babe. I love you.
Thanks Hun! Love you too!
I love the idea of this salmon. Such a great idea for the fall!
Jocelyn (Grandbaby Cakes) recently posted…BHG Cooking Experience Recap
I usually don’t do seafood around this season but I love Salmon so I tried it and it was a hit! Thanks Jocelyn!
Don’t know HOW i have missed all your posts, what kind of person am I??
Such a great use of salmon Christina and your pictures are EVERYTHING
Aww thanks girl.
I am seriously impressed with how you have been using pumpkin. Like, no joke. You make pumpkin seem like an ingredient that goes well with savory foods. I really love this. I am going to have to try it, right after I seriously make those wings.
Nicole recently posted…Lemon Pudding Cake
Thanks Nicole, I’ve been going crazy with the pumpkin for sure! It’s worked out deliciously tho!
this sounds so yummy! we’re making salmon today, but alas I can’t find any pumpkin here!
Awww no pumpkin?! I’m sure the Salmon will be delishnone the less.
This looks sooooooooooo good! Yum!
Thank you Patricia!