Plantain & Coconut Encrusted Salmon {dairy & gluten free}
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- 4 salmon fillets {about 1 pound}
- 1 ripe plantain
- 1 cup finely shredded coconut
- 1 juice of lemon & zest
- 1 tbsp. coconut oil
- 1 tsp Himalayan sea salt
- 1/4 tsp pepper
Please don’t run from this post because it’s a salmon recipe!!! I have a sneaky suspicion some of you might not fancy salmon. I have good news, Keto salmon is very mild compared to other types and the encrusted mixture on top makes this recipe exceptionally good!!
I was going to use my plantains for a desert recipe that I wanted to create but I needed a little inspiration for my dinner plans of the usual boring {ho hum} steamed salmon. Don’t fret, I know where to get more plantains for that desert. So stay tuned for that scrumptiousness later! Now eat your salmon, it’s good for you and tastes great!
Plantan & Coconut Encrusted Salmon {dairy & gluten free}
Prep time
Cook time
Total time
Author: Dawn Rofrano with Spoonful of Health
Serves: 4
Ingredients
- 4 salmon fillets {about 1 pound}
- 1 ripe plantain
- 1 cup finely shredded coconut
- 1 juice of lemon & zest
- 1 tbsp. coconut oil
- 1 tsp Himalayan sea salt
- ¼ tsp pepper
- lemon zest
Instructions
- Preheat oven to 350.
- Using a cheese grater, shred the plantain and mix with coconut.
- Add sea salt, pepper, coconut oil, lemon juice and zest.
- Mix well and pat firmly on top of salmon in a baking dish.
- Bake for 20 -25 minutes until salmon flakes easily with a fork.
- If the topping is browning too quickly, you can cover with tin foil.
Notes
I have found Keto wild caught salmon to be very friendly to the palate as it does not have a strong flavor like most salmon. Please make sure you buy unsweetened shredded coconut. When buying plantains, if you need it for dinner that night buy a yellow one with lots of dark spots. It should be firm but you need it to be ripe. Plantains can take forever to ripen so don't buy a green one if you plan to make this recipe in the next few days.
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2 Comments on "Plantain & Coconut Encrusted Salmon {dairy & gluten free}"
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I couldn’t believe how easy and delicious this was. I have never shredded a plantain before…let alone put it on fish. Loved the taste combined with the coconut. Can’t wait to try more recipes!
I know you are a great cook Gretchen!! So I am honored you loved this recipe!!