I’m always looking for simple ways to eat salmon, since it is so healthy. Here is my version of a coconut salmon dinner!

Salmon, I bought 1/2 pound and cut into 2 pieces

1/2 cup Shredded coconut flakes

1/4 cup Coconut flour

1 beaten egg

salt (optional)

non stick cookie sheet or foiled covered cookie sheet.

Preheat oven to 375.

With a sharp knife remove the skin.  This takes time and is tricky because you don’t want to leave salmon meat on the skin. I carefully stuck the knife under the skin at a corner and pulled the skin back so I could see where my knife was going. I’ve seen chefs on TV lay the salmon skin side down on a board and place their hand on top of the flesh while they run their knife in between the skin and flesh.

Combine coconut flour and flakes in a shallow bowl for dredging, place beaten egg in another shallow bowl.  Dip one piece of salmon in the egg, turning to cover all sides.  Dredge in flour coating all sides. Place on cookie sheet.  Repeat for second piece of salmon. (You can dip the salmon in the egg and flour mixtures again to add thickness).

Bake salmon in the oven for 10 minutes then crank up the heat to high broil for about 5 minutes.  Keep an eye on it because the coconut goodness will start to crisp up and turn brown. NOTE: before I broiled it I did drizzle some olive oil along the bottom of the salmon pieces to crisp up the edges.  Don’t drizzle on top it just gets greasy.

Serve with your favorite side, asparagus, salad etc.