Coconut, Mango Salmon

Servings: 4–6
Preparation Time: 20 minutes, plus cooking time

Ingredients:

• 1/4 cup sugar
• 1 1/2 tablespoons potato starch or 1 tablespoon cornstarch
• 2–3 pounds wild caught salmon (portions or filleted half)
• 1/2 cup coconut oil
• 1 cup organic mango juice
• 2 tablespoons organic fermented soy sauce
• 1–1 1/2 cup coconut chips
• extra coconut oil for greasing pan

Directions:

Preheat oven to 375 degrees F.

Lightly grease one or two 13 x 9-inch pans with coconut oil (depending on the amount of salmon you are cooking).

In a small bowl, mix the sugar and the potato starch (or cornstarch) together. Arrange salmon in greased pans.

In a small saucepan, melt 1/2 cup coconut oil over low heat. Once it starts to melt, add the mango juice and soy sauce. Stirring constantly, add the mixture of sugar and potato starch (or cornstarch). Continue to stir until the mango sauce begins to thicken. Pull the saucepan off the heat as soon as you see any sign of thickening.

Spread coconut chips over the portions of salmon.

Pour the mango sauce on top of the salmon, trying to get the moisture to all of the salmon.

Bake in preheated oven for about 15 minutes. You can check to see if the salmon is done by using a fork to gently pull apart the salmon a few inches from the edge. If it is still red and very moist looking, it may need more time. If it is flaky and lighter in color, it’s done.

(This recipe is also excellent with pineapple juice in place of the mango juice.)

Recipe and photo submitted by Patrice, Owings, MD.

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Gluten-Free Mini Coconut Almond Cookies

Servings: 17 mini cookies
Preparation Time: 10 minutes

Ingredients:

• 1 cup almond meal/flour*
• 1/8 cup shredded coconut
• 1/4 cup high-quality honey
• 1 tablespoon coconut oil, melted
• 1/2 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• zest of half an orange
• zest of half a lemon
• pinch of salt

Directions:

Preheat oven to 325 degrees F. Prepare a cookie sheet lined with parchment paper. Set aside.

Whisk the almond flour and coconut together in a medium mixing bowl. Add the rest of the ingredients. Mix with a rubber spatula until combined. Make sure you get all the dry ingredients from the bottom incorporated into the mix.

Roll into 17 little balls and place on the cookie sheet. Press down lightly with your palm, or you can use the tines of a fork. These cookies will not spread or puff up.

Bake for about 8 to 10 minutes. Turn the pan around after 4 minutes. The bottoms will get slightly golden. Don’t overbake these. They will still be light on top when ready. Let cool and enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe and photo submitted by Pam, East Northport, NY.

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Coconut, Lime Fruit Salad

Servings: 12
Preparation Time: 20 minutes

Ingredients:

• 1/2 cup unsweetened shredded coconut
• 1 small pineapple, peeled, cored, and cut into 1-inch pieces
• 3 medium to large bananas, peeled and sliced into 1-inch pieces
• 1 pint strawberries, hulled and chopped, or two ripe mangoes, cut into 1-inch pieces
• 1 pint blueberries

Coconut Lime Dressing:

• 2 tablespoons lime juice
• 2 teaspoons lemon zest
• 4 tablespoons coconut milk*
• 2 tablespoons honey

Directions:

Preheat the oven to 350 degrees F. Spread the shredded coconut on a small baking sheet and toast for about five minutes or until starting to brown. Set aside.

Mix the fruit together in a large serving bowl. Whisk together the dressing ingredients in a small mixing bowl, then pour over fruit. Toss to coat. Sprinkle with toasted coconut just before serving.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Melodie, Fort Mill, SC.

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