In HD Videos, Nutrition

April 28, 2012

Video Article

“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.

8min 53sec

HD file size: 246 MB
SD wmv file size: 106 MB
SD mov file size: 50 MB

Please note: These files are larger than normal Journal videos. For smoother viewing, please download the entire file to your hard drive before watching it (right-click and choose Save Link As...).

Additional reading: The Kitchen WOD by Nick Massie, published Nov. 2, 2011.

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Comment

4 Comments on “Cooking Coconut-Crusted Salmon”

1

wrote …

Great way to add a healthy crunch to Nemo. Thanks for the recipe!

2

wrote …

If you get a piece of the egg shell in with white/yolk, use one of the egg shell ends to scoop it out instead of trying to pick it out.

Can't wait to try this.

3

wrote …

Great recipe, thank you. Btw, I like pistachio crusted.

4

wrote …

sooo yummy it looks!
and so easy it is.
and so pain free when i flip away from me like she says haha

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