Main Dish

The Castaway Kitchen’s, Toasted Coconut Salmon

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Could not be more excited to chat about our friend Cristina – the awesome, sassy, passionate, amazing and creative mind behind @thecastawaykitchen. (talk about a great IG name, from the first time I saw her make a comment on a post I just thought it was perfection).

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We “met” via Instagram a little over two years ago when she used our pie crust recipe to make a 4th of July pie ~ talk about flattered. She was the first major blogger to ever make one of our recipes and actually post about it. Let me tell you, it was mind blowing and the fact that she actually read the history about how the pie crust recipe came to be was super touching. Her comment “your mom would be so proud” (or something akin to that, with two years of posts and DM’s I couldn’t find the exact conversation) literally brought tears to my eyes. I commented back to her that “oh, you actually read the post about the recipe?” and she offered “of course I did!” ~ #foreveracristinafan

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Since then, we’ve enjoyed watching her journey ala health, personal, wife, mom…overall wellness warrior. She is the real deal and has lived the journey she talks about and this is the reason she is so passionate about using real food to heal and make a difference. Her life is an ongoing testament to the fact that our bodies can heal and that it is a journey as unique as the skin we all live in. It’s a journey for Cristina that started like many others and she took every challenge her body threw at her, she’s listened, adapted and continued the journey. Her new book, Made Whole (talk about another perfect name!) provides a glimpse into where her journey has taken her. To quote a little bit from the intro in her book:

“This book is an ‘I cook for my family every damn day’ book. It’s for those who are still figuring out how they will eat like this forever, and for those who want to eat better, fell better and be better but don’t know where to start or feel stuck in their journey.” Made Whole cookbook, intro excerpt

We actually got to met in real life at PaleoFX this year in Austin, TX. What a treat to see how very real the sparkle is in her eyes. We enjoyed several hugs and chats while we were there and had the chance to sit and visit at the airport while we all waited for our flights home…ours to Utah and hers to Hawaii. What a treat for us and we hope for her as well.

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We ran into Cristina & our other beautiful friend, Leslie at Picnik Austin

Cristina may have started her blog/IG since she felt so “castaway” and alone, but we are all the beneficiaries of her journey and better off for knowing her. Now that she is front and center of this wonderful community, her story will champion so many, and she is most assuredly helping others find their way that may be feeling lost and castaway.

We love you Cristina, and are so happy to have seen you become who you are and for your success…mwah, mucho amor!!!

Please enjoy this amazing recipe from the Made Whole cookbook (pg. 312), we’ve been eating it on repeat over here, such a simple and yet over the top tasty dish. Crowd pleaser! If you don’t already have a copy of this stunning new book, click here to get on board the #madewholecookbook train and change your life! Promise it’s gonna blow your mind!


the Castaway Kitchen’s, Toasted Coconut Salmon, page #312 from her new Made Whole cookbook

  • Servings: 4-6
  • Difficulty: easy
  • Print

simple and satisfying fillet of salmon, packed with flavor and good fats



Photo Credit: backporchpaleo.com
Recipe Credit: Cristina Curp @thecastawaykitchen & Made Whole cookbook

Ingredients

  • 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

Directions

  1. Preheat the oven to 400°.
  2. 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.
  3. Sprinkle the fillet evenly with the salt. Let it sit at room temperature while the oven preheats.
  4. 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 zet and then the thyme over the fillet, as evenly as possible.
  5. 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.
  6. 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.
  7. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, flake and saute the salmon in a skillet over medium heat for 4 minutes.

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