Do you ever have those nights where you wake up at 3 am and just cannot get back to sleep? I had one of those nights recently and it was downright miserable. Although, I will say I got a lot of thinking done.
Thinking about really, really important thoughts like…
- Should I go back to DSW and just buy that purse? I didn’t really like the color, but it was the perfect size… Ooh! Maybe I can find it in a different color online!
- I think I should rearrange my kitchen. I hate the way it feels so cramped in there. Maybe if I move the fridge? Wait, is there an outlet on the other wall? Hmmm…
- Go back to sleep. Go. Back. To. Sleep.
- What is that noise? Which one of my cats is making it? What did he get into now?!
- I really should make more salmon. It just feels right for spring. I wonder if there’s a way to combine it with coconut somehow. Maybe with shredded coconut flakes? Now we’re onto something…
The only thing that came out of my miserable, sleep-deprived evening? This Coconut Crusted Salmon recipe. And to be totally honest, it was completely worth it. Who knew that a recipe created at 3 am could be so delicious?
This recipe involves minimal prep and a few simple ingredients that you most likely already have in your pantry. You’ll need some unsweetened shredded coconut and coconut flour, along with an egg. Since I’ve gone grain-free, coconut flour has become a great substitute for the spelt flour I used to keep in my pantry. I haven’t personally tried this recipe with a different flour, but my hunch is that a different flour would work just fine. In case you’re wondering… 🙂
This dish comes together quickly, making it the perfect choice for an easy weeknight meal. I really love it paired with a simple side like steamed greens or garlic broccolini.
What is the best late-night recipe idea you’ve had?
- ¼ cup coconut flour
- 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
- Preheat oven to 375 degrees.
- Mix the coconut flour, shredded coconut, and salt together in a shallow bowl. Set aside.
- Dip the salmon in the egg and coat both sides with the coconut mixture. Lay flat on a sheet pan.
- Bake the salmon for 15 - 20 minutes, flipping once, until the salmon is cooked (the internal temperature should be above 135 degrees F) and the coconut crust is slightly browned and crisp. Serve warm.
- Note: to make the crust crispier and add more color, broil the salmon for the last 5 minutes of the cooking process.