Tropical Gluten-Free Caribbean Brunch with Coconut Crusted French Toast & Jerk Salmon

Allergens

Fish, Eggs

Ingredients

• 4 slices gluten
• free bread
• 1 cup shredded unsweetened coconut
• 3 large eggs
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 1 tbsp brown sugar
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 4 oz salmon fillet
• 2 tbsp jerk seasoning
• 1 ripe mango, sliced
• 1 cup fresh pineapple, chopped
• 2 tbsp honey
• 1 tbsp lime juice
• Fresh mint leaves for garnish
• 1/4 cup toasted coconut flakes

Instructions

1. In a shallow dish, whisk together eggs, almond milk, vanilla extract, brown sugar, cinnamon, and nutmeg.
2. Spread shredded coconut on another shallow dish or plate.
3. Dip each slice of gluten free bread into the egg mixture, then coat both sides with coconut flakes, pressing gently to adhere.
4. Heat a non stick skillet over medium heat and cook French toast slices until golden brown on both sides, about 2 3 minutes per side. Set aside.
5. Season salmon fillet with jerk seasoning, then pan sear in a greased, preheated skillet for 4 5 minutes per side or until cooked through. Slice into portions.
6. In a bowl, combine mango, pineapple, honey, and lime juice to create a tropical fruit salad.
7. Assemble the brunch by placing two slices of French toast on a plate, topping with jerk salmon, and serving alongside the fruity delight. Garnish with mint leaves and toasted coconut flakes.

Chef’s Insight

The combination of coconut crusted French toast and jerk salmon creates a harmonious balance between sweet, savory, and spicy flavors.

Notes

The sweet and spicy jerk seasoning adds a unique twist to this Caribbean-inspired brunch recipe.