There is a quick way and a slow way to make this fish: baked or fried. They both are incredibly delicious. Considering I was having salmon and avocado - both high in (healthy) oils, baking would have been ideal, but because time was more of a concern than oil-consumption, I busted out the frying pan and coconut oil. This weather fluctuation has been drying out my hair anyways.
Luckily, I almost always feel obligated to take pictures every time I cook (or eat) now (blessing and a curse) so I can go over the baking method as well.
Baked coconut encrusted dijon salmon
- salmon filet
- dijon mustard
- shredded coconut
Preheat your oven to 400 degrees and line a cookie sheet with parchment paper or lightly oil and baking dish. Generously salt one side of your salmon filet, and add a tbsp of Dijon mustard spread out so it evenly coats the fish. Then, I start with a tbsp of shredded coconut dusted on top of that, but will add more if the layer seems a bit thin.
Place the salmon on the tray and pop into the oven for 15 minutes.
|generously sprinkled with coconut|
|and out of the oven|
Quick blackened coconut dijon salmon
I came up with this recipe before the baked version - it was inspired by another recipe involving tilapia, dijon, and crushed almonds (recipe to come). This recipe is also responsible for my dijon mustard obsession.
Same ingredients for the most part:
- one salmon filet
- dijon mustard
- shredded coconut
- coconut oil to fry
Put some coconut oil in a pan on medium heat. Dress the filet the same way as above.
When your pan is hot, put the dressed side down in the pan for about three minutes. While this side is cooking, do that exact same thing to the undressed side that is up. Then flip it and wait another three minutes.
|coconut oil doing its thang|
|enough dijon - yes|
|i remember thinking, "is this enough coconut?"|
|dressed side down|
|dressing other side|
|flipped - this is when i knew i didn't put enough coconut. lesson learned - if you have to ask, always add more coconut.|
Pesto-inspired spinach guac
This recipe is a simplified creation from Running to the Kitchen's Pesto Guacamole, who had also modified it and made it her own from Bev Cooks' Kale Pesto Guacamole (which I have also made - subbing kale for spinach and walnuts for pinenuts - which is what brought me to this recipe today).
- 1/2 avocado per person
- 1-2 cup spinach per 1/2 avocado
- 1 tbsp minced garlic or 1 garlic clove
- 1 tbsp lemon juice
- 1/2 tsp sea salt (or 8 cranks on a salt grinder)
Put it all in a blender, smoosh it down, and turn it on. Then turn it off, scrape it down again and turn it back on. This gets a bit tedious. If you're brave or in a rush as I was, CAREFULLY scrape the mixture down while the blender is running. This is probably one of those times when a food processor would be helpful.
When it's relatively smooth, it's done!
|on it's side for some reason... that's how much spinach i used for my half an avocado|
|and the minced garlic|
|squishing it all down|
|and it's done! and i switched to a hard plastic spoon because i realized how dumb it was to use a silicone spatula when scraping around a blade (after I got it stuck on the blade several times...)|
And the finished product - my dinner. Made in under 15 minutes and consumed in even less.
|pesto guac + salmon|
I find that this salmon (prepared with either recipe) is something that should be enjoyed right away. I have done it as a make-ahead meal and it is still good, but it doesn't compare to how insanely delicious it is fresh.