Coconut Salmon and Brussels

We are lucky to have fresh Alaskan Salmon in our freezer. Hubby has family in Alaska. Hubby's parents went to Alaska last summer and brought home some delicious Salmon that they caught.  Benefits of Salmon: This well known and favorite fish is a very good source of easy digestible proteins (amino acids), fatty acids like Omega-3 Fatty acids in form of Triglyceride, vitamins like vitamin-D, vitamin-A and some members of vitamin-B family and minerals like Selenium, Zinc, Phosphorus, Calcium and Iron I am on a coconut kick! This hit the spot and was partially created on a whim! This was delicious!!! The flavor was amazing and we will be making this again! The Ingredients: 2 filets wild caught Alaskan salmon with skin  lemon juice  squeeze lime juice  sea salt and pepper  4 T. organic virgin coconut oil (or olive oil) for frying  Seasonings: dried  sprinkle dill and lemon seasoning  Coconut Lime Sauce:  1 can organic coconut milk  1/3 c. lime juice  peel of fresh lime, grated for zest  handful organic no-sulfur shredded coconut (extra for garnish)  slices of fresh lime, garnish  The Directions: Prepare your coconut sauce by combining and stirring all the lime sauce ingredients in a large bowl. Once mixed, poor roughly two-thirds of the glaze and salmon in a leak proof bag and let marinate for at least 30 minutes for the flavors to meld.  GRILL: Coat your grill with olive oil (spray or otherwise). Grill the salmon for 2-3 minutes per side - we like our salmon rare-medium, depending on freshness. Once the salmon is done to your liking, remove it from the grill and drizzle over the remaining coconut lime sauce. Sprinkle the coconut flakes on top and serve hot with a wedge of fresh lime.  OVEN: Preheat oven 350 degrees. Bake Salmon for 10 minutes or until the meat just pulls apart.  Once the salmon is done to your liking, remove it from the grill and drizzle over the remaining coconut lime sauce. Sprinkle the coconut flakes on top and serve hot with a wedge of fresh lime.