Here is my very favorite way to cook salmon. You are lucky I am sharing....
Smear the cleaned fish (salted and peppered) with mustard, horseradish or wasabi, depending on how much of a "kick" you like. Today it was mustard but wasabi is probably the best. I cook with the skin on so only coat the flesh side, and I cut the filets into pieces about three inches wide so they will cook quickly and evenly. I also cut the thin belly off the filet as a separate piece and add it to the pan last because it will cook in a flash.
Press the smeared fish into a mix of Panko breadcrumbs and coconut (sweetened or not, I find little difference). No need to coat the skin side. I took a picture but it was overexposed and looked like a white blob. Who needs a picture of that anyway?
This is the most important part so listen up. The key to a fresh flavor is cooking in coconut oil.
Yes, I know coconut oil is known as an unhealthy fat but Google the history of coconut oil in the US and Dr. Mercola's research and you might find that this medium-chain fatty acid actually has some health benefits. Anyway, in my estimation, it beats all other oils hands down for cooking and I figure once every week or two isn't overdoing it.
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| Panko, coconut oil and coconut flakes, mustard |
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| Salmon smeared with mustard |
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| Crispy coconut salmon! |
So be brave, place the fish breaded side down into a small amount of very hot coconut oil. If you use another oil it will taste entirely different. Cook until the breadcrumbs are crunchy (just a few minutes) then flip it onto the skin side and finish cooking. It won't take long. The skin and breadcrumbs act as a heat barrier and prevent the flesh from drying out during cooking. I serve this with chutney and it is YUMMY!
