“All right: we’re about to get fancy in here.”
Join Michele Vieux as she cooks up coconut-crusted salmon topped with grilled pineapple.
The CrossFit Invictus coach begins with a half pound of salmon. After removing the skin, she throws about a tablespoon of coconut oil in a pan sitting on high heat. Then she coats the fish using one egg and tosses it into a bowl of unsweetened, shredded coconut.
“We’re just giving the best coverage we can with just that egg,” she says.
Then, right into the pan. After it’s been browned on both sides, the salmon goes into the oven at 400 F for 5 minutes.
“It’s actually really easy. It looks challenging; it looks fancy. If you have people over for dinner, (you’ve) got this nice crusted salmon. They don’t have to know that it really wasn’t that hard to do.”
To download the recipe for coconut-crusted salmon, click here.
Video by Again Faster.
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Additional reading: The Kitchen WOD by Nick Massie, published Nov. 2, 2011.