Baked Salmon with Coconut Crust
Ingredients:
- 1 large skinless salmon fillet cut in half
a few tablespoons coconut milk - 1 tablespoon coconut flour
- 2 tablespoons coconut chips
- 1 tablespoon herbs (whatever you like: fresh rosemary, thyme, oregano)
- Himalayan salt
- freshly ground salt and pepper
- chilli or garlic powder (optional)
- coconut oil
Method:
If your salmon is frozen, make sure to thaw it out and dry it with a paper towel.
Pour the coconut milk on a plate and combine the mixture of flour, herbs and spices in the other one.
Drench the fish in milk and then place in the dry mixture till in coats the salmon.
Heat coconut oil in a pan and fry the salmon on both sides. If you want the salmon to retain the most nutrients, you only need to cook it for a couple of minutes on each side (depends on the thickness of your salmon). But if you like a crispy crust, make sure to fry it longer.
Serve with a lemon slice and a side of your choice.
If you want to consume the majority of the healthy fats salmon contains, cook it low and slow. In this case, your salmon won’t be as crispy as it would be if you cooked in on high for a shorter period of time.
Recipe by Katja Roposa -> more about the recipe: www.cookeatandsmile.com
