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Recipe Summary

Prep:

10 mins

Cook:

10 mins

Total:

20 mins

Servings:

4

Yield:

4 servings

Nutrition Info

Ingredients

4

Original recipe yields 4 servings

Ingredient Checklist

• 4 (6 ounce) fillets salmon 
  
• 2 tablespoons olive oil
• 2 tablespoons capers
• ⅛ teaspoon salt
• ⅛ teaspoon ground black pepper
• 4 slices lemon

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Whole Foods Market
1330 Smith Ave
BALTIMORE, MD 21209

Responsibly Farmed Atlantic Salmon Fillets

At Your Local Whole Foods Market

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Safeway
1017 York Rd
TOWSON, MD 21204

Weis Market
1238 Putty Hill Rd
TOWSON, MD 21286

Aldi
903 Taylor Ave
TOWSON, MD 21286

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Directions

Instructions Checklist

• Step 1

  Preheat a large heavy skillet over medium heat for 3 minutes.

• Step 2

  Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.

• Step 3

  Transfer salmon to individual plates, and garnish with lemon slices.

 

Nutrition Facts

Per Serving:

371 calories; protein 33.7g 67% DV; carbohydrates 1.7g 1% DV; fat 25.1g 39% DV; cholesterol 99.1mg 33% DV; sodium 299.8mg 12% DV. Full Nutrition

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Key Lime-Coconut Cupcakes

"Coconut oil is the special ingredient in these delicately flavored, tender cupcakes. Garnish with a slice of fresh Key lime if desired."

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Ingredients

1 h12 servings380 cals

• Cake:
• 1 1/2 cups sifted all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup white sugar
• 1/2 cup virgin coconut oil
• 3 tablespoons Key lime juice
• 1 1/2 teaspoons Key lime zest
• 1 teaspoon vanilla extract
• 2 eggs

• 1/2 cup milk
• Frosting:
• 1 (4 ounce) package cream cheese, softened
• 1/4 cup virgin coconut oil
• 1 1/2 teaspoons Key lime juice
• 1/2 teaspoon Key lime zest
• 1 1/2 cups confectioners' sugar
• Topping:
• 1 cup sweetened flaked coconut
• Add all ingredients to list

Directions

Add a notePrint

• Prep

  10 m

• Cook

  25 m

• Ready In

  1 h

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
2. Combine flour, baking powder, and salt in a bowl.
3. Beat white sugar and 1/2 cup coconut oil in a large bowl using an electric mixer until light and airy, 3 to 4 minutes. Add 3 tablespoons Key lime juice, 1 1/2 teaspoons Key lime zest, and vanilla extract. Add eggs 1 at a time, beating well after each addition.
4. Reduce mixer speed to low. Beat in 1/3 of the flour mixture at a time, alternating with 1/2 the milk and ending with the last 1/3 of the flour mixture. Mix until just combined; do not overmix. Pour batter into the muffin cups until about 2/3-full.
5. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
6. Beat cream cheese and 1/4 cup coconut oil together in a bowl using an electric mixer until creamy and well combined. Mix in 1 1/2 teaspoons Key lime juice and 1/2 teaspoon Key lime zest. Gradually stir in confectioners' sugar. Frost cooled cupcakes.
7. Heat a nonstick skillet over medium heat. Cook and stir the flaked coconut until lightly toasted, about 4 minutes. Remove from pan to cool, about 5 minutes. Top frosted cupcakes with the coconut, pressing in lightly.

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Footnotes

• Cook's Notes:
• Unrefined virgin or extra-virgin coconut oil may be used.
• I've found that about 6 to 7 key limes yield just the right amount of juice and zest for this recipe.

Nutrition Facts

Per Serving: 380 calories; 19.8 g fat; 48.8 g carbohydrates; 3.9 g protein; 42 mg cholesterol; 171 mg sodium. Full nutrition