Peanut Horseradish Macadamia Crusted Salmon

Peanut Horseradish Macadamia Crusted Salmon 

2 large wild-caught, Sockeye or King salmon filets
1/4 cup all-natural, fresh ground peanut butter
3 Tbs. freshly grated horseradish root
1/4 cup chopped macadamia nuts
1/2 tsp. sea salt

 

Preheat oven to 425 degrees and line a baking sheet with parchment paper.

Place the salmon filets, skin side down, on the parchment and slather equally with peanut butter.

Toss together the horseradish, nuts, and salt. 

Sprinkle over the salmon.

Bake for about 25 minutes, until just barely cooked through.

Serve over coconut rice* with fresh cilantro, if desired.

 

*Coconut Rice:

1 cup Jasmine rice
2 cups water
2 Tbs. coconut oil

 

Combine the water and rice in a medium-sized pot and bring to a rolling boil. 

 

Reduce to a simmer and cover, cooking until the rice is soft and almost all the liquid is absorbed. 

 

Stir in coconut oil and salt, if desired.