Hello! Meet your new favorite, quick and easy weeknight meal. You might be tired and busy, but with only a handful of ingredients and 15 minutes and you have a bright and tasty dinner on the table. Serve with some rice and beans on the side and dinner.is.served!
This recipe doesn’t contain any actual coconut – you simply cook the salmon with coconut oil and you end up with a nice coconut-infused crust. If you don’t dig coconut (oh no!), simply cook with olive or canola oil. I use Earth Balance’s coconut oil blend, but any variety should work fine.
Also, tricks for getting the nice seared crust on a fillet of fish – first, once you plop the fillet in a hot skillet don’t mess with the it until you are ready to flip and don’t use a nonstick skillet if you want a good crust (I always use my cast iron for fish).
- 4 salmon fillets (about 5-6 oz. each), skinless
- 2 tbsp. coconut oil (I use an Earth Balance coconut oil blend)
- Soft taco tortillas
- Suggested toppings: cilantro, lettuce, scallions, tomatoes, sour cream, lime or lemon for squeezing
- Heat a large skillet on high heat and add 2 tbsp. coconut oil/coconut oil blend. Once the oil is hot, swirl it around the pan and add the salmon fillets. Lower the heat to medium-high. Cook for about four minutes until nicely seared – don’t move or mess with the salmon if you want a nice crust – then flip and cook another 4 minutes on that side. Remove from the heat and let rest for a few minutes before serving.
- Using a fork, flake the salmon into bite-size pieces and fill tortillas with salmon and your desired toppings.