Featured Recipe

Featured Chef Kath Younger
Easy Coconut Flaxseed Salmon

Kath Younger


2 wild salmon filets
2 1/2 tablespoons ground flaxseed
2 tablespoons coconut butter (I like Artisana Organic Raw Coconut Butter)
Salt and pepper to taste


Place filets directly on a cookie sheet sprayed with non-stick cooking spray. (You can also use aluminum foil sprayed with non-stick cooking spray to make clean up easier.) Top filets with flaxseed, then coconut butter. Bake at 400 degrees for 10 minutes.

I served the dish with collard greens sautéed with oranges and butternut squash roasted with coconut butter. Find the full recipes and play-by-play here: www.katheats.com/coocoo-for-coconut.