COCONUT CRUSTED GREEN CURRY BAKED SALMON

Ingredients

fresh (or thawed) salmon, skin on

1.5 lbsegg, whisked

1 tbspcoconut sugar

1 tbsplime juice

1 tbspgreen curry paste

1 Tbspsea salt

1/2 tspshredded unsweetened dried coconut

1/2 cupfresh basil and lime wedgesfor serving

Directions

Preheat the oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper and place your salmon on it, skin side down.

In a small bowl, add 1 tbsp of whisked egg, coconut sugar, lime juice, curry paste, and salt, and whisk together until smooth. Spoon this mixture over the top of the salmon, and rub it in, covering the entire surface area, either with the back of the spoon or with clean hands.

Sprinkle shredded coconut over the salmon in an even layer, making sure to cover the entire surface area.

Once the oven is preheated, place the salmon in the oven, and bake for 7-10 minutes, depending on the thickness of the filet. Salmon is done when the flesh pulls apart easily when a knife is inserted into the thickest point, but it still has a bit of pink translucency in the center.

Transfer the salmon to a serving dish, and garnish the plate with fresh lime wedges and coarsely chopped fresh basil.

This recipe is delicious served hot with your choice of side dishes or served cold as part of a salad.

MSS Organic Farms:

www.organicjaggery.shop

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