Chicken, beef, and eggs are on every lifter’s menu, but fish isn’t as popular. The likely reason is that most people don’t know how to cook it and fear the smell it will emit when they do. Master this recipe and you’ll make fish (well, salmon at least) a staple in your diet forevermore.
At first glance, this meal may look like a gut bomb because it’s packed with fat. But consider the type of fat: Salmon is loaded with omega-3s (and complete protein), while pecans offer monounsaturated fats. Coconut oil, while a saturated fat, is metabolized fast. Its medium-chain triglycerides are converted to energy in the liver while providing antibacterial, antifungal, and anti-viral properties. Combined with antioxidant-rich cinnamon, it makes a fragrant dinner with an almost sweet taste. And there’s nothing fishy about that.
Ingredients
2 6 oz salmon fillets (skinless)
¼ cup Chopped pecans
1 tsp Cinnamon
Sea salt and black pepper (to taste)
1 tbsp Coconut oil
Directions
Rinse the salmon fillets and pat them dry with a clean paper towel.
Mix the nuts, cinnamon, salt, and pepper together in a shallow bowl. Dredge the salmon in the mixture and coat all sides evenly.
Place a skillet over medium heat and pour the coconut oil in.
When the oil is melted and hot, place the salmon in the pan and cook each side for 3–4 minutes.
