INGREDIENTS
4
pieces Salmon, wild fillet
1 cup
Cilantro, loosely packed stems leaves and tender
3
Garlic cloves
1/2 cup
Green onions
1
Jalapeno, medium
1 cup
Coconut milk
3 tbsp
Lime juice
1 1/2 tsp
Kosher salt
1 tbsp
Mustard seeds, brown
1/2 tsp
Pepper, freshly ground
2 tbsp
Coconut oil* or canola oil, virgin
1 tsp
Cumin seeds