This recipe is super-d-duper simple, yo. And if you could all the variants of coconut in the recipe as one ingredient, then the recipe only really has 2 ingredients, also! Coconut oil, coconut flour, shredded coconut… it’s all coconut, right? So bread up your salmon with all those coconut parts, pan-fry, and squeeze a little fresh lemon juice on top.
4 fresh or thawed wild-caught salmon fillets
3 T. coconut oil
1/4 c. coconut milk (I like to make my own)
1/4 c. coconut flour
1/2 c. shredded unsweetened coconut (I usually get mine from Azure Standard)