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Coriander Salmon with Coconut-Tomato Salsa
A delicious recipe from Dr. Mark Hyman's book, "Food: What the Heck Should I Cook?"

 salmon with roasted cherry tomatoes and green beans

This delicious recipe comes to us courtesy of Dr. Mark Hyman, Director of the Functional Medicine Center at the Cleveland Clinic and author of several bestsellers, including the book from which this recipe comes, titled Food: What the Heck Should I Cook?.

As Dr. Hyman wrote, “Ground coriander is the seed of the cilantro plant, and its warm, citrusy flavor makes it one of my favorite spices. It has been used medicinally for ages to support blood flow and calm the digestive system. Lime juice, basil leaves, coriander, and toasted coconut give the cauliflower rice and flaky salmon a fresh, tropical flare.”

Coriander Salmon with Coconut-Tomato Salsa
Prep Time 20 minutes; Cook Time 20 minutes
Serves 4



Coconut-Tomato Salsa

  • 1 large tomato, roughly chopped
  • ¼ cup diced red onion
  • ¼ cup loosely packed fresh basil leaves, thinly sliced
  • 2 tablespoons toasted unsweetened shredded coconut
  • 2 tablespoons extra virgin
  • Organic extra-virgin olive oil
  • Juice of 1 lime
  • ¼ teaspoon cayenne pepper

Salmon and Cauliflower

  • 4 (4 oz or 6 oz) wild-caught salmon fillets (king, sockeye, silver, or keta salmon; preferably skin-on)
  • 2 tablespoons plus 2 teaspoons ghee, avocado oil, or macadamia nut oil
  • 2 tablespoons ground coriander
  • 2 teaspoons sea salt
  • 1 small head cauliflower, leaves trimmed
  • 1 red or orange bell pepper, stemmed, seeded, and sliced
  • 10 asparagus spears, woody ends removed, cut into thirds

  1. Preheat the oven to 350°F.
  2. For the salsa: Combine all the ingredients in a medium bowl and stir well to combine; set aside. The salsa can be made up to one day in advance.
  3. For the salmon: Place the salmon fillets in a baking dish, skin side down, and coat with 2 teaspoons of the ghee, the coriander, and 1 teaspoon of the salt. Roast for 10 to 12 minutes, until flaky and opaque.
  4. For the cauliflower: Using a paring knife, cut the cauliflower florets away from the core; discard the core. Cut the florets into even smaller pieces, then pulse in a food processor in 3-second increments, until broken up into small ¼- to ½-inch pieces.
  5. In a large skillet over medium heat, warm the remaining 2 tablespoons ghee until melted and shimmering. Add the cauliflower, bell pepper, and asparagus, stirring well to combine. Continue to cook, stirring occasionally, for 5 to 6 minutes, until the asparagus is just fork tender. Season with the remaining 1 teaspoon salt.
  6. Divide the cauliflower mixture among four plates and top with the salmon fillets. Scoop some of the salsa over each piece of fish and serve.
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