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Coconut Crusted Salmon

A new take on a classic dish

Prep
Cook
Serves 4people
Ingredients
1/4
cup coconut flour
1/2
cup unsweetened shredded coconut
1/4
tsp sea salt
1
organic, free-range egg, beaten
11
(2 lb) wild salmon, skinned and sliced into 4 pieces
Directions
1.
Preheat oven to 375 degrees.
2.
Mix the coconut flour, shredded coconut, and salt together in a shallow bowl. Set aside.
3.
Dip the salmon in the egg and coat both sides with the coconut mixture. Lay flat on a sheet pan.
4.
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.
5.
Note: to make the crust crispier and add more color, broil the salmon for the last 5 minutes of the cooking process.

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