Thursday, November 6, 2014

Paleo Coconut-Crusted Salmon with Lime

I wanted to add the "with lime" to the title of today's recipe because I really think the zip of lime is what makes the dish. I also used a little mustard and honey to both flavor the fish and also help the shredded coconut to adhere.

This was super easy to make and cooked up quickly. I served it with green beans, but I think a nice fruit salsa with avocado and mint would be delicious too.

Paleo Coconut-Crusted Salmon with Lime

1 lb. wild salmon fillet, cut into 3 oz. strips
1 tbs. dijon mustard
1 tsp. raw honey
1 cup unsweetened shredded coconut
juice of one large lime
salt & pepper, to taste

Preheat oven to 400.

Put coconut in a shallow dish.

Combine mustard and honey and brush evenly over salmon. Drizzle with lime juice and dredge in coconut.

Place on a Silpat-lined baking sheet. Season with salt and pepper and bake for 15 minutes or until cooked through.

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