I’ve been itching to do some new things with our coconut oil because it is so incredibly versatile, so I decided to do some (what I’m calling) infusions.
The other day, I took a cup of coconut oil and melted it in a soup pan on the stove. Then I added 2 tablespoons of rosemary and ground up some fresh garlic, like 3 or 4 cloves and mixed it in also. Then I let it sit on the stove for about 10 minutes while I stirred everyone once in a while. You have to keep the heat on very low or it will burn on the bottom of the pan. It doesn’t take much to melt the coconut oil.
It smells amazing cooking! I took it out and put it into a container with a lid, placing it in the refrigerator. The contents will bubble and separate a little. Make sure you put it in something that will withstand the heat. I melted a container with one batch and had to throw it away.
We decided to make salmon and I got it out of the fridge to try it. Here is what it looks like –
We baked the salmon in tin foil on 400 degrees for about 20-25 minutes (depending on how big your piece is). I put some on top of the salmon before we wrapped it up and put it in the oven. Then I threw the broccolini on the stove to saute about 10 minutes before the salmon finished. I added the coconut oil infusion to this as well. It was fabulous. It filled the entire dish with heart healthy oils and mouth-watering seasoning.
This was the easiest gluten-free meal we have ever made in our house. I’m not typically a fish person but I cleaned my plate on this one!