Salmon Flavored Kiev-Style
Chicken Kiev is quite a staple recipe among many. Who wouldn't love a buttery sauce paired with a crispy chicken breast? Well this rendition of the classic dish swaps salmon in for the chicken, lending an even more buttery flavor thanks to the fattiness the salmon already embodies.
Meal Type: Entree
Cooking Time: 25 minutes
12 oz (divided into 2 - 6 oz portions) Oshen Salmon, with skin
2 Tbsp Tapioca Flour
2 Tbsp Coconut Flour
3 Tbsp Coconut Butter (or regular, unsalted butter)
2 Tsp Fresh Parsley, finely chopped
2 Cloves of Garlic, minced
1 Tbsp Olive Oil
Salt and Pepper, to taste
Parsley, optional, as garnish
- After dividing the salmon into two portions, cut a slit down the center of each fillet but don't puncture a hole through the skin.
- Place coconut butter into the slits of salmon that were created, then sprinkle the parsley, garlic, and a touch of salt into the slits as well.
- Dust the tapioca and coconut flour over the top of the salmon (mix them together in a bowl first, adding a ¼ tsp of salt to the mix as well), lightly rubbing the flour into the salmon.
- Place the salmon on a baking dish that's been coated with olive oil and then bake the salmon for about 25 minutes at 375 degrees.
- When serving, sprinkle the salmon fillets with some parsley!
NOTE: You could create herbed butter and then use that to fill the salmon cavity you created.