The paleo diet is known for its affinity for animal protein, including fish. However, I often find myself craving fish that is cooked in a more interesting way than just plainly baked with a few fixings. I want the crisp, the chew, and the robust flavor! This paleo coconut-crusted salmon recipe with honey mustard is a delicious way to satisfy my needs without the usual suspects: figure-unfriendly breadcrumbs and flour. All it takes are a few simple ingredients and you’re less than a half-hour away from a wholesome meal.
The coconut flour and shredded coconut are what give this crusted salmon a crispy finish that will have you mouth watering with each bite. They help to lock in the inherent juiciness of the salmon and offer a subtle sweetness that is unique and balances well with the honey mustard. Enjoy the salmon aside roasted vegetables, such as asparagus, bell peppers, or zucchini, for the ultimate meal.
If possible, choose wild salmon over farmed salmon. Farmed salmon are crammed into tight pens, where they become more vulnerable to parasites and may be treated with antibiotics. Salmon farmers also often feed as many as three pounds of wild fish to raise only one pound of salmon, making it the less sustainable choice. When purchasing the eggs for this recipe, opt for pasture-raised eggs, which come from hens who live their entire lives outdoors in the pasture, eating bugs and grass and basking in the sun. The eggs of pastured hens, tend to contain 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, 2-times more omega-3 fatty acids, 3-times more vitamin E, 7-times more beta-carotene, and 4-6-times more vitamin D.
Paleo Coconut-Crusted Salmon Recipe with Honey Mustard
- 1 tablespoon mustard
- 1 tablespoon honey
- ¼ cup coconut flour
- ½ cup unsweetened shredded coconut
- ¼ teaspoon sea salt
- 1 egg
- 1 ½ pounds salmon, skinned and sliced into 4 servings
From the Organic Authority Files
Preheat the oven to 375 degrees Fahrenheit.
In a small bowl, mix together the honey and mustard. Set aside.
In a small bowl, combine the coconut flour, shredded coconut, and sea salt. In a separate small bowl, beat the egg.
Next, dip a salmon filet into the egg, coating both sides evenly. Transfer the filet to the coconut mixture and coat both sides evenly. Place the salmon onto a baking sheet. Repeat with the other three salmon cuts and brush the top sides of each filet with the honey mustard mixture.
Pop the baking sheet into the oven and bake for 15-20 minutes, or until the salmon is tender throughout the coconut crust has turned golden brown.
Salmon Filet Image from Shutterstock