Coconut Salmon

Coconut Salmon

Salmon always tastes great whether it is simply baked, steamed, or smoked. It goes perfectly well with a lot of dishes and always seems to add a refined vibe to the dinner table. It’s also low in calories and a great option if you’re trying to lose weight. For a new take on salmon and a more exotic way of preparing it, try this coconut salmon recipe over steamed rice and your palate will surely be delighted.

Coconut AminosIf you are trying to burn belly fat, you will want to consider the fact that salmon contains a very high amount of protein which is good at helping the body’s metabolism to work and break down fat and turn it into energy.

The dietary action of omega-3 fatty acids found in salmon are similar to that of protein, which forces the body to naturally burn more calories while helping to keep your appetite in check throughout the day (Active Beat).

Our featured recipe is: Coconut Salmon. The coconut in the recipe is not the meat, but rather using coconut tree sap and blended with mineral rich sea salt.

Here is what you will need.

Coconut Salmon ingredients

The following ingredients are for one serving. Just double, or triple it for additional servings.

1 piece of salmon fillet, about 1/2 pound, boned, skin on

2 slices two of ginger root

3 tablespoons dark coconut amino sauce

1 tablespoon sesame oil

1/2 teaspoon of red chili flakes

Pinch of freshly ground black pepper corns

1 or 2 tablespoons coconut oil

1/2 teaspoon of sesame seeds for garnish

1/2 chopped green onion for garnish

marinating coconut  SalmonMarinate the salmon in the ginger, sesame oil, coconut amino sauce, red chili flakes and black pepper for 30 minutes to 3 hours prior to cooking.

Heat a large ceramic coated frying pan over medium heat with coconut oil and add the salmon skin side down (reserve the marinade). This prevents the fish from sticking to the pan as well as prevents the meat from shrinking up.

After 3 minutes turn the fish and add the marinade, and cook another 2 to 3 minutes.

Coconut SalmonServe over a bowl of steamed rice and garnish with sesame seeds and diced green onions or another green like cilantro or parsley.

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Coconut Chicken Lettuce Wraps

Coconut Chicken Lettuce Wraps

If you enjoy Asian food and Latin food alike, this recipe can be considered an infusion of the two. Only for the fact that the butter lettuce is used like a taco.

This recipe is very simple and easy to prepare, and is bursting with Asian flavor. We used tapioca starch in place of cornstarch, which we feel is a better choice. Another great cornstarch replacement is arrowroot.

The recipe contains coconut, in the form of oil and dried coconut meat. Coconut oil, though it contains saturated fat, also has fat in the form of lauric acid, about 50%. Lauric acid is a medium chain fatty acid, which has antibacterial, antiviral, and antiprotozal properties.

Tips on Choosing the Lettuce

Butter lettuce is great to use with this recipe for its tenderness, and texture. Choose the leaves that are the largest, and most pliable. Be sure the leaf is not wilted or has and discoloring on it.

Let’s get stated with preparing our featured recipe: Coconut Chicken Lettuce Wraps, and here is what you will need.

12 leaves of butter lettuce

2 tablespoons extra virgin coconut oil

1 pound chicken breast or chicken thigh strips (option to also use ground meat)

2 medium green onions, chopped

½ cup canned water chestnuts, drained, rinsed, and chopped

¼ cup chicken broth

2 tablespoons tamari soy sauce

1 tablespoon tapioca starch

2 tablespoons filtered water

¼ cup gomasio (sesame seeds and sea salt) – recipe to follow

1/2 cup dried fine flacked unsweetened coconut meat

First make your gomasio.

Recipe for Gomasio

2 cups whole sesame seeds

1 tablespoon Himalayan salt

Place sesame seeds in a cast iron skillet over medium heat.

Roast for 10 minutes, stirring constantly with a wooden spoon until seeds turn golden brown.

Place sesame seeds and salt in a suribachi or mortar and pestle, and grind into a coarse meal. A coffee grinder will work as well.

When cooled, transfer to a glass container.

Store in refrigerator. Keeps for 6-8 weeks.

Gomasio is the principal table condiment in the Macrobiotic diet. Use it in place of table salt to season your food, giving it a hearty delicious taste.

According to Macrodiet.com, gomasio also functions as a medicine in itself, due to its powerful ant-acid biochemical effect–a thousand times more effective than AlkaSeltzer. They state you can use 1/2 to l teaspoonful placed directly into the mouth,  and suck on it well, before swallowing, as it strengthens digestion and improves energy.

Because the gomasio uses Himalayan salt (Celtic or sea salt can be used as well), it contains all of the vital trace minerals like (but not limit too) calcium, potassium, and magnesium, making it a natural anti-acid for the stomach. Table salt will not work, as it only contains sodium.

Preparing Coconut Chicken Lettuce Wraps

Wash lettuce leaves gently so as not to damage or tear them. Drain the lettuce in a clean colander or on clean paper towels for a few minutes before using.

Heat the coconut oil in a sauté pan over medium heat. Add the chicken stripes and sauté until oblique in color.

vegetable ingredients for Coconut Chicken Lettuce WrapsNext add the green onions, water chestnuts, tamari, and chicken broth. Simmer for about 5 minutes.

Mix the tapioca with water and add to chicken mixture. Cook over medium high heat, until the sauce thickens.

Coconut Chicken Lettuce Wraps

Transfer chicken mixture to a serving bowl set on a large platter and sprinkle with the gomasio and mix in. Top with the dried coconut meat on top. Next arrange the butter lettuce leaves on the platter around the bowl.

plated - Coconut Chicken Lettuce Wraps

Each person takes a lettuce leaf and spoons some of the chicken mixture on to it, and grabs the butter lettuce with meat mixture like a wrap of taco style.

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