Friday night has unofficially been declared “salmon night” in the K & Z household. Since it’s becoming a regular thing I’ve been trying to find different ways to prepare it.
Keeping along those lines I created my own version:
We started with a fillet that we picked up at Trader Joe’s, brushed it with olive oil, salt and pepper and placed in a pan to cook.
In the meantime I’ve been trying to come up with ways to use up this shredded coconut I’ve had in the pantry.
In a ziploc bag I put a pinch of coconut and a handful of coconut almonds (Blue Diamond has THE BEST almond flavors). Beat with a rolling pin until nice and crumbly.
Traditionally when making such a dish, you need some sort of adhering agent between the meat and topping. Most often that’s egg. I avoid eggs most days due to stomach irritation, so simply omitted that step. I added the topping on right after it was done cooking, and while it was crumbly and falling off I figure…it’s all going to the same place, right?
THE VERDICT: I was very pleased with the results. It tasted nice and tropical (a refreshing change from cold-dark-February). I’ve really been enjoying coconut recently. Wonder what else I could use it in….
Now, I want to know…
What is your favorite way to prepare salmon? Any suggestions? Leave a link in the comments below if you have a recipe you think I should try.