• 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!

 

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Plantan & Coconut Encrusted Salmon {dairy & gluten free}
 
Prep time

Cook time

Total time

 

Author:
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
  1. Preheat oven to 350.
  2. Using a cheese grater, shred the plantain and mix with coconut.
  3. Add sea salt, pepper, coconut oil, lemon juice and zest.
  4. Mix well and pat firmly on top of salmon in a baking dish.
  5. Bake for 20 -25 minutes until salmon flakes easily with a fork.
  6. 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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