Grilled Cinnamon Crispy Skin Salmon
With Veggies and Fruit Galore
Time in the Kitchen: 1 hour
- 1 tablespoon coconut oil
- 2 Salmon pieces
- 1 teaspoon cinnamon powder
- Salt and pepper (however much desired)
- 1 tablespoon honey
- 5 cups spinach leaves
- 1/2 avocado (chopped)
- 1punnet strawberries
- 1 handful of mixed nuts (as per picture, walnuts, cashews, almonds, pumpkin seeds, or any other nuts desired)
Heat coconut oil in a fry pan. As the oil melts and heats up, sprinkle salt, pepper, cinnamon powder onto the salmon pieces, and rub it into the skin. You can score the skin slightly at this stage to prevent the salmon skin from shrinking once it comes in contact with the heat.
Once the pan is hot, place the salmon on the fry pan, skin side down. Cook for a few minutes; do not attempt to flip it too fast as the skin will not crisp up.
Before flipping over, you can add half of the honey to the salmon, then flip it over. Then add a little more salt and pepper. Once nearly all cooked to your liking, add the remainder of honey around the salmon in the pan.
Take the salmon out and throw the spinach leaves into the fry pan with the honey sauce. Stir it around until it starts to wilt.
Garnish the cinnamon salmon with the spinach, avocado, strawberries and nuts.