Salmón al coco

Ingredientes

• 1 tablespoon butter
• 1/8 cup Panko breadcrumbs (Use gluten-free certified Panko if needed)
• 1/8 cup shredded coconut (unsweetened) (See Recipe Notes)
• 1/4 teaspoon paprika or smoked paprika
• 1/4 teaspoon dried oregano
• 1/8 teaspoon sea salt
• 1/8 teaspoon cayenne (optional, for spice)
• 1 tablespoon olive oil
• 8 ounces salmon (2 fillets)
• 1 tablespoon tahini
• 2 tablespoons olive oil (1 oz)
• 2 tablespoons tahini (1 oz)
• 3 tablespoons apple cider vinegar (1 1/2 oz)
• 1 tablespoon Dijon mustard
• 2 tablespoons cold water

Preparación

1. 1

   Preheat oven to 400°F and move an oven rack to the top of the oven.Melt butter in a pan over medium heat. When the butter melts (but before it browns), add the breadcrumbs, coconut, paprika, oregano, cayenne (if using), and salt.Stir and cook until toasted, about 2 minutes.Remove from heat and set aside.

2. 2

   Brush an oven-safe pan (or sheet pan) with olive oil. Place salmon skin-side down on the pan.Smear one tablespoon of tahini on the salmon.Tip: If your tahini is too thick to spread easily, mix it with a splash of water or lemon juice.

3. 3

   Top the tahini with the breadcrumb-coconut mixture. Use your fingers to press the breadcrumbs onto the salmon evenly.

4. 4

   Place the salmon in the oven on the top rack. Bake fish for eight minutes per one-inch thickness. (Thick fillets will take longer to cook than thin fillets.)Turn on the oven broiler and broil fish for 2 minutes, until the Panko is golden. If your oven doesn't have a broiler, simply cook the fish for about two more minutes at 400°F.

5. 5

   While the salmon cooks, whisk together all the tahini sauce ingredients. (I like to put the sauce in a small mason jar and shake it.)Serve the salmon while it's still hot along with the tahini sauce. Refrigerate any leftover sauce and use within 4 days.