Macadamia coconut salmon

By Dr. Ronald Hoffman

Serves 4




4-5 tablespoons macadamia nut oil
1/4 cup macadamia nuts, crushed, unsalted
1/4 cup coconut flakes, unsweetened
1 tablespoon garlic, minced
1 teaspoon sea salt
1 teaspoon black pepper, freshly ground
4 salmon fillets (wild Alaskan, if possible), skin removed
4 slices lemon

1. Preheat oven to 350 degrees F.
2. On the stove heat 2 tablespoons of macadamia nut oil to a medium temperature in an ovenproof pan.
3. In a bowl, combine the macadamia nuts, coconut, garlic, salt, and pepper. Rub 1 tablespoon of oil onto the salmon fillets, then press the dry ingredients onto both sides of the salmon.
4. Saute one side of the salmon fillets in oil. Flip them over in the pan and then put the pan in the oven. For rare, 3 to 4 minutes is all it takes. For more well-done fillets, leave in the oven for 10 minutes.
5. Garnish with lemon and more oil as needed.

Courtesy of Dr. Fred Pescatore and Jeff Harter. The Hamptons Diet Cookbook.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.
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