HEALTHY SALMON RECIPE

Methods

Coconut crusted wild sockeye salmon (Serves 4):
Instructions:
1. Preheat the oven to 190 degrees
2. In a bowl, mix together the buckwheat flour, shredded coconut, and salt. Set aside.
3. In another bowl, whisk the egg then dip the salmon into the egg mixture
4. Coat the salon with the coconut-flour mix on both sides, then lay it flat on a sheet pan
5. Bake the Salmon for 15 – 20 minutes, flipping once halfway through, until the salmon is cooked and the coconut crust is brown and crisp.
6. Serve the fish while it’s warm!

Nutrition per serving: 306 Calories, 6.4g Carbohydrates, 60g Protein, 15g Fat, 1.2g Fibre

Ratatouille (Serves 4):
Instructions:
1. Dice up the onion, eggplant, bell peppers, zucchini and tomatoes
2. Cook the onions in the olive oil for 3 minutes, then add basil and bell peppers. Cook for another 5 minutes and set aside.
3. In the same pan, cook eggplant in olive oil, then add basil. Cover and let cook for 10 minutes. Set aside
4. In the same pan, cook garlic for 1 minute, then add tomato and basil and cook for 8 minutes
5. Add the onion mixture into the tomatoes, and mix
6. Rinse the pan, then cook the zucchini in olive oil, and add basil. Cook for 5 minutes
7. Mix all cooked ingredients together and adjust seasoning
8. Serve with the Coconut-crusted Wild Sockeye Salmon

Nutrition per serving: 123 Calories, 21g Carbohydrates, 4.2g Protein, 2.5 g Fat, 6.2g Fibre