Coconut Crusted Salmon with Chimichurri

🧂 Ingredients

• 1 Large Salmon Fillet
• 3 tbsp. Unsweetened Coconut

  shredded fine
• 1/2 tsp Paprika
• 1/2 tsp Cumin
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1 small Lime

  zested
• 2 tsp Avocado Oil
• 1/4 cup Cilantro

  minced
• 1/4 cup Parsley

  minced
• 1 Jalapeno

  minced and seeded
• 1-2 Garlic Cloves

  minced
• 1 tsp Salt & pepper
• 1/2 cup Olive Oil
• 2 tbsp. Red Wine Vinegar

Instructions

• 1 1. Preheat the grill to 400 F and set it for two zone cooking. If using an oven,
  preheat to 400 F as well.
• 2 2. Check the salmon for pin bones and pat it dry with a paper towel. Coat the
  top with the avocado oil and combine the dry ingredients for the coconut coating
  in a bowl. Then sprinkle on a solid and even layer over the top of the salmon
  and gently pat it down.
• 3 3. Place the salmon on parchment covered cooking rack, and place the whole rack
  on the cooler side of the grill. Grill indirectly for 15-20 minutes until the
  salmon reaches and internal temperature of 145 F.
• 4 4. While the salmon is cooking, combine the chimichurri ingredients together and
  toss with a spoon until combined.
• 5 5. Serve the chimichurri over the top of the salmon fillet family style, with a
  side of tortillas or by itself.

Nutrition Info