Coconut Crusted Salmon with Chimichurri
Easy grilled salmon fillet coated in a savory unsweetened coconut coating. This light and healthy salmon dinner comes together in less than 20 minutes, is keto friendly, paleo, gluten free, and sugar free too!
Servings 6
Calories 274kcal
Ingredients
- 1 Large Salmon Fillet
- 3 tbsp. Unsweetened Coconut shredded fine
- 1/2 tsp Paprika
- 1/2 tsp Cumin
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 small Lime zested
- 2 tsp Avocado Oil
- 1/4 cup Cilantro minced
- 1/4 cup Parsley minced
- 1 Jalapeno minced and seeded
- 1-2 Garlic Cloves minced
- 1 tsp Salt & pepper
- 1/2 cup Olive Oil
- 2 tbsp. Red Wine Vinegar
Instructions
- 1. Preheat the grill to 400 F and set it for two zone cooking. If using an oven, preheat to 400 F as well.
- 2. Check the salmon for pin bones and pat it dry with a paper towel. Coat the top with the avocado oil and combine the dry ingredients for the coconut coating in a bowl. Then sprinkle on a solid and even layer over the top of the salmon and gently pat it down.
- 3. Place the salmon on parchment covered cooking rack, and place the whole rack on the cooler side of the grill. Grill indirectly for 15-20 minutes until the salmon reaches and internal temperature of 145 F.
- 4. While the salmon is cooking, combine the chimichurri ingredients together and toss with a spoon until combined.
- 5. Serve the chimichurri over the top of the salmon fillet family style, with a side of tortillas or by itself.
Nutrition
Serving: 1g | Calories: 274kcal | Carbohydrates: 2g | Protein: 9g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 20g | Cholesterol: 24mg | Sodium: 418mg | Fiber: 1g