This delicious recipe is an absolute must-try.
By: Dr. Libby Darnell
| Prep Time | 10 Minutes |
| Cook Time | 20 Minutes |
| Servings |
Servings
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Ingredients
- 4 tbsp coconut oil melted
- 2 medium leeks halved and thinly sliced (white and pale green parts only)
- 3 tbsp lemon juice
- 1 cup canned coconut milk
- 1 cup pecans chopped
- 1/4 cup fresh parsley chopped
- 1 tbsp lemon peel zested or grated
- salt and pepper to taste
- 1/2 cup coconut flour
- 6 6 ounce wild caught salmon fillets
- 1 large egg beaten
Ingredients
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Instructions
For the Sauce
- Melt 2 tbsp coconut oil in pan. Add leeks and sauté for 2 minutes.
- Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally.
- Increase heat and add lemon juice. Stir until liquid evaporates, about 1 minute.
- Mix in coconut milk. Simmer until slightly reduced, about 2 minutes.
- Transfer mixture to blender. Blend until smooth.
- Strain sauce into same saucepan. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)
For the Salmon
- Mix pecans, parsley, lemon peel, salt, and pepper. Spread on a plate.
- Place flour on another plate. Sprinkle salmon with salt and pepper.
- Dredge salmon in flour, shaking off excess.
- Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into pecan mixture, pressing lightly to adhere.
- Arrange salmon, nut side up, on baking sheet.
- Melt coconut oil in pan. Add half of salmon to skillet, pecan side down, and cook until crust is brown, about 5 minutes.
- Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.
- Reheat sauce, stirring over medium heat. Spoon around salmon and serve.
Recipe Notes
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