6 salmon planks
1 cup Coconut milk
1/4-1/2 cup Shredded coconut
Gluten free Panko breadcrumbs to your desired texture
flour mix=
1Cups Rice Flour
1 cup Almond Flour
1 Cup Millet Flour
1 Cup Tapioca Flour
* This will make enough for you to freeze and store for another great breaded meal.
Instructions
Preheat oven to 375 and coat cookie sheet with a thin layer of olive oil
Dip salmon in the coconut milk before coating with the gluten free panko, flour & shredded coconut mix.
Bake for 10 minutes before flipping salmon.
Bake the other side for 8-10 minutes or until golden.
****We ate this as leftovers the next day as well and put some artichoke hearts on it! Delicious!
So we rode our bikes to the park to eat this meal! It was a beautiful night ad we wanted to take advantage of it. This is just a picture of some silliness! The frisby was stuck on the roof and Tanner rescued it.
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