Macadamia coconut salmon
Serves 4
4-5 tablespoons macadamia nut oil
1/4 cup macadamia nuts, crushed, unsalted
1/4 cup coconut flakes, unsweetened
1 tablespoon garlic, minced
1 teaspoon sea salt
1 teaspoon black pepper, freshly ground
4 salmon fillets (wild Alaskan, if possible), skin removed
4 slices lemon
- Preheat oven to 350 degrees F.
- On the stove heat 2 tablespoons of macadamia nut oil to a medium temperature in an ovenproof pan.
- In a bowl, combine the macadamia nuts, coconut, garlic, salt, and pepper. Rub 1 tablespoon of oil onto the salmon fillets, then press the dry ingredients onto both sides of the salmon.
- Saute one side of the salmon fillets in oil. Flip them over in the pan and then put the pan in the oven. For rare, 3 to 4 minutes is all it takes. For more well-done fillets, leave in the oven for 10 minutes.
- Garnish with lemon and more oil as needed.
Courtesy of Dr. Fred Pescatore and Jeff Harter. The Hamptons Diet Cookbook.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.
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