He was named among the best craftsmen in all of France, crowned “Cook of the
Castaway Kitchen’s Toasted Coconut Salmon
We love The Castaway Kitchen, and this recipe from Cristina Curp’s new Made Whole cookbook is delicious.
Time: 10 mins plus cook time
Difficulty: simple and satisfying fillet of salmon, packed with flavor and good fats
Recipe Credit: Cristina Curp @thecastawaykitchen & Made Whole cookbook
1 (1 ½ lb) salmon fillet
1 tsp fine Himalayan salt
1 tbls nutritional yeast
¾ cup coconut butter
1 tsp grated lemon zest
1 tsp dried thyme leaves
green onion, sliced for garnish
Preheat the oven to 400°.
Lay the salmon, skin side down, on a sheet pan. Run your fingers along the length of the fish to check for pin bones. They will be difficult to see but easy to feel. If they are present, use kitchen tweezers or pliers to pull them out.
Sprinkle the fillet evenly with the salt. Let it sit at room temperature while the oven preheats. When the oven is ready to go, sprinkle the nutritional yeast evenly over the fillet, then spread the coconut butter over it, leaving clumps of it here and there. Sprinkle the lemon zeSt and then the thyme over the fillet, as evenly as possible.
Roast the salmon on the middle rack of the oven for 5 minutes, then set the oven to broil. Broil for 2-3 minutes, until the clumps of coconut butter are browned and the fish is cooked through. If you’re making king salmon, which tends to be much larger, it may need to cook longer. A good indicator that the salmon is ready is that the meat flakes easily. Test this at 1 minute intervals until the thickest part of the fish easily flakes when pierced with a fork.
Remove the salmon from the oven. Let it rest for a few minutes, then garnish the fillet with the green onion slices. Slice the fillet into as many portions as you need and lift the pieces off of the skin with a spatula to serve.
The chefs at LeSauce tried this with our own Coconut Thai Red Curry, and just couldn’t get enough. Just like we’re eating up all of Ms. Curp’s recipes!