• 4 4oz pieces of salmon
  • ½ cup unsweetened shredded coconut
  • ¼ teaspoon sea salt
  • 1 organic, free-range egg, beaten
  • 1½ pounds wild salmon, skinned and sliced into 4 pieces

Coat salmon with egg and dip into coconut shreds. cook on 375 for 20 minutes.

Guacamole

2 large Haas avacados
1/4 red onion chopped
1 jalapeno chopped
1 lime

enjoy.

 

 

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