-Vicky Kairy

½ cup roughly chopped raw pecans

1 tablespoon coconut oil

¼ cup coconut sugar

½ cup coconut milk

¼ cup Bragg’s apple cider vinegar

2 lbs. salmon

Preheat oven to 400 degrees.

• Heat skillet. Melt coconut oil in skillet.
• Add pecans. Sauté for 1 minute.
• Add coconut sugar. Sauté 1 minute more, mixing constantly.
• Add coconut milk. Let mixture thicken, stirring occasionally.
• When mixture thickens to a loose syrup, add vinegar.
• Cook for 5 minutes more to thicken once more.
• While the sauce is cooking, place salmon on a baking tray.
• Remove sauce from heat and pour over salmon.
• Place in oven and cook for 30 minutes uncovered.