Sundried tomatoes, coconut milk, garlic and onions form this robustly flavorful dairy-free cream sauce which spoons well over fluffy pearl couscous for a sumptuous salmon dinner.
Salmon in Sundried Tomato Cream Sauce with Pearl Couscous
I feel like I’m not alone in that I feel like I get stuck in a salmon rut. I feel like my salmon dishes are either a sheetpan salmon or a grilled salmon with a glaze. I never think much about salmon, but it’s such an easy-to-cook and readily available fish that should be used more inventively.
I’ve been thinking about this sundried tomato cream sauce pasta I had pre-COVID at an Italian restaurant in Manhattan forever and one day, I thought, “Why don’t I just make it?!” I’ve never made a sundried tomato cream sauce, and I don’t personally like the way I feel after having a dairy cream sauce, so I used my favorite dairy-free substitute: coconut milk!
Lite coconut milk works fine here, surprisingly, and with a little bit of broth and the sundried tomatoes, you don’t get a heavy coconut taste – it all balances out very nicely and makes for a creamy sauce that spoons beautifully over the salmon, peas, and couscous.
And if you’re gluten-free, you can definitely sub some quinoa for that couscous or a brown rice. Or, just serve this with some roasted potatoes! And you can definitely switch up the seafood (shrimp would work really well here) or even sub in some chicken or pork chops. Make it yours – the sauce its what’s special here!