Seasoned Coconut Baked Salmon

Ingredients:

• 1 fillet Alaskan wild salmon (never farmed or Atlantic)
• 1/3 cup Virgin Coconut Oil
• organic dill weed
• onion powder or finely minced onion
• garlic powder
• Himalayan Salt
• lemon pepper
• 1/4 cup Parmesan cheese

Directions:

Preheat oven to 300 degrees.

Remove pin bones and place fillet skin down in a glass baking dish. The skin will stick to the bottom of the pan and come right off of the fillet once salmon is cooked, making it easy to separate from the meat.

Soften (if needed), but don’t melt coconut oil and spread over salmon with a butter knife, using more if necessary to completely coat. The oil will set up as it is being spread, so do this quickly.

Sprinkle fillet with listed seasonings, to taste. Top it off with the Parmesan cheese and bake uncovered for 20–30 minutes, depending on size of fillet. Fish is done when you can separate the flakes with a fork and they appear solid. Do not overcook. After 20 minutes has passed, if fish is still not done, check every few minutes. Remove and serve immediately. This is delicious with organic. heirloom Kalijira long grain, brown rice.

If you have leftover fish (which you most likely will not because it is so delicious), make into salmon patties by mixing fish with a little cooked rice or bread crumbs, an egg, a little milk, and a little chopped onion. Mixture should hold shape when pressed into patties, but handle it delicately. Fry in liberal amount of coconut oil on medium heat until medium brown and crisp around edges, flipping once. As oil is absorbed, continue adding coconut oil to pan to keep edges bubbling. They make a perfect snack or meal. 🙂

Note: The spice amounts vary depending on the size of the fillet, but use salt, dill, and onion powder (or minced onion) liberally.

Recipe submitted by Tammy, Blaine, WA.

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Apple, Chicken Stir-Fry

Ingredients:

• 4 large chicken breasts
• 2 red apples, Gala or Pacific Rose
• 1/2 cup Virgin Coconut Oil
• 1 tablespoon sesame oil
• 1/4 cup honey
• 1 tablespoon shredded ginger
• 2 cups mushroom slices of your choice
• salt and pepper, to taste
• chopped green onions
• 2–3 cups of steamed wild rice

Directions:

Cut chicken and apples into chunks and set aside.

Sauté oils, honey, chicken, ginger, and apples until chicken is cooked, about 8 minutes. Apples should be tender.

Add the mushrooms and season with salt and pepper, to taste. Sauté for another 5 minutes until the mushrooms are cooked. Serve on wild rice and garnish with the green onions.

Absolutely delicious!

Recipe submitted by Tammy, Marysville, WA.

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Rich, Coconut, Peanut, Curry Chicken

Servings: 4

Ingredients:

• 1 pound of pastured chicken breast
• 2 tablespoons coconut oil to fry chicken

Cut chicken into small pieces and fry in a very large skillet. When chicken is just cooked, stir in the following ingredients:

• approximately 2 cups of coconut milk
• 1/2 cup of organic peanut butter
• 1/2 cup organic, whole milk, plain yogurt
• 2 teaspoons red curry paste (or powder), to taste
• 1 teaspoon chicken bullion powder
• fresh ground black pepper, to taste

Directions:

Cook until everything is well mixed and serve over whole grain rice or pasta.

This freezes well, does well in a Crock-Pot, serves four, and impresses every time.

Recipe submitted by Britt, Renton, WA.

stock photo

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