2 salmon filets
1 cup of shredded coconut unsweetened
1/4 cup of coconut flour
1/4 tsp garlic powder
1 tsp minced Ginger
Pepper to taste
In a bowl mix all dry ingredients including the minced ginger and add it all to a big zip lock bag. In a plate wisk the egg till it’s a little frothy. Rinse the salmon filets and pat dry. Coat the filets in egg wash. Immedietly place them in the bag and shake them till they completely covered with the coconut mixture. ( I repeated the egg wash and tossed in the coconut mix, I wanted a thick crust). Bake at 375 for 15 mins. Enjoy!
I paired it with a ginger broccoli and baby bokchoy stirfry.