COCONUT ENCRUSTED SALMON
3-4 salmon fillets
salt, pepper, parsley flakes
½ cup olive oil
¼ cup raw apple cider vinegar (with the mother)
1 tbsp tamari/soy sauce (low sodium and gluten free preferable)
1 tbsp maple syrup
1 tbsp Dijon mustard
½ to 1 garlic clove minced
Marinate 3-4 salmon fillets in MASTER VINAGRETTE (see above) for at least ½ hour (up to 24 hrs).
Coat each side of fillet with coconut as you would with any breading, ensuring all surfaces are covered.
Sprinkle lightly with salt, pepper and parsley flakes.
Bake at 400 F for 10 to 15 minutes depending on size of fillets.
Remove as soon as coconut starts to brown and salmon is light pink.
Do not over-cook as salmon dries out easily.
Remove and let stand for 5 minutes.
Drizzle with unused MASTER VINAGRETTE.
- High in good fats (omega, mono and poly unsaturates)
- Probiotic (if raw apple cider vinegar with the mother)
- Excellent source of protein
- All-natural marinade/dressing that is very versatile