COCONUT CRUSTED SALMON

In Sonnet's Kitchen serves up tastefully delightful meal jam packed full of Omega-3. Whether you are aiming for a healthy meal or just a good-food-lover, this one is for you. Check out the original recipe @ insonnetskitchen.com

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

Makes 4 Servings

INGREDIENTS

¼ cup coconut flour

½ cup unsweetened shredded coconut

¼ teaspoon sea salt

1 organic, free-range egg, beaten
1 & 1/2 pounds wild salmon, skinned and sliced into 4 pieces (You can also use thawed frozen fillets)

INSTRUCTIONS

• Preheat oven to 375 degrees.
• Mix the coconut flour, shredded coconut, and salt together in a shallow bowl. Set aside.
• Dip the salmon in the egg and coat both sides with the coconut mixture. Lay flat on a sheet pan.
• Bake the salmon for 15 - 20 minutes, flipping once, until the salmon is cooked (the internal temperature should be above 135 degrees F) and the coconut crust is slightly browned and crisp. Serve warm.

Note: to make the crust crispier and add more color, broil the salmon for the last 5 minutes of the cooking process.