Having stopped work about a month ago, I’ve began watching more TV. Cliché right? Well, yes. But I’ve recently started seasons of Master Chef and Master Chef Junior that I hadn’t seen before. While too much television is never good for you, these shows inspired me to restart my blog while I still have time (aka before Hell- I mean dental school- starts). I am just amazed at how talented and creative some of these home cooks can be.
So, I told myself if I ever want to be one of them, I better start practicing. This dish was actually inspired by one of the chefs on MC Jr. who prepared a coconut crusted duck breast with an orange glaze reduction. Now, I didn’t have duck and I wanted to add a little spice to this, so I improvised and created my own recipe marrying the island coconut crust with a heated orange and Sriracha glaze finish. Then I topped it off with sauteed, finely chopped kale also seasoned with chipotle spices and fresh coconut shreds.
This meal is perfect for a hot summer night, which seems to be the trend these days in North Carolina!
Ingredients:
- 2 filets salmon
- 1 egg
- 1/2 c coconut flour
- 1 orange, freshly juiced
- Shredded raw coconut pieces
- 2 t Sriracha sauce
- 4 c raw kale, deveined
- 1 t chipotle seasoning
- Dash crushed red peppers
- Coconut oil for frying
Instructions:
- Beat egg in a shallow flat dish
- Pour coconut flour into a shallow, flat dish
- Dip salmon into egg mixture
- Transfer salmon from egg mixture to coconut flour and coat on both sides
- Heat up a decent amount of coconut oil into a frying pan and squeeze orange juice into pan as well
- Let orange juice reduce partially into a syrup
- Place salmon in frying pan
- Squirt Sriracha sauce on salmon filets
- Squeeze fresh orange juice onto salmon as it fries
- You can even add some pulp of the orange to the pan if you would like
- Flip salmon over and repeat steps 7-9
- Fry salmon until it pulls apart easily with a fork, seared on the outside and pink on the inside
- Sauté kale in olive oil in a separate pan
- Add dash of salt and chipotle seasoning to kale
- Transfer kale to a food processor and process until chopped into fine pieces
- Plate kale with salmon on top
- Sprinkle raw coconut pieces on salmon
- Add an orange slice to the plate for extra fresh orange juice on top of the salmon right before eating
- Enjoy!