A simple protein-packed main dish with huge flavour and a crunchy coconut crust!
Carbs per serving:
450 grams of Salmon (skinned*, cut into 4 x 85 gram pieces)
4 tablespoons lime juice (fresh; two limes)
1 cup coconut (unsweetened shredded)
2 tablespoons water (cold)
salt to taste
black pepper to taste
Preheat the oven to 200 C. Line a tray with baking paper and set aside.
Rise the salmon well under cold water. Squeeze the lime juice onto each of the pieces and on all sides (you can do this on a tray or plate.) Set aside.
Place the shredded coconut in a small bowl, and set aside. In another bowl, whisk together the egg with the cold water until well mixed. Dip each of the salmon pieces in the egg wash, then roll each salmon piece in the coconut until completely coated.
Place the salmon on the prepared baking sheet and bake for about 15 minutes, or until browned on the outside and appropriately done in the middle. Serve immediately, seasoning with sea salt and freshly ground black pepper to taste.