Coconut-Crusted Salmon with Fresh Pineapple Salsa Recipe
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4.7 from 20 reviews
This Coconut Crusted Salmon recipe offers a delightful combination of crispy coconut and panko coating on tender salmon fillets, complemented by a fresh and zesty pineapple salsa. Perfect for a flavorful and vibrant main course that pairs wonderfully with steamed jasmine rice or a green salad.
Total Time:35 minutes
Yield:4 servings
Ingredients
For the Salmon:
4 salmon fillets (6 oz each)
1 cup unsweetened shredded coconut
1/2 cup panko breadcrumbs
1/4 cup all-purpose flour
2 large eggs
Salt and pepper to taste
2 tablespoons coconut oil (or olive oil for baking)
For the Pineapple Salsa:
1 cup fresh pineapple, diced
1/2 red bell pepper, finely chopped
1/4 cup red onion, finely chopped
1 jalapeño, seeded and minced
Juice of 1 lime
1/4 cup fresh cilantro, chopped
Salt to taste
Instructions
Prepare the Salsa: In a medium bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño, lime juice, and cilantro. Season with salt to taste. Mix well and set aside to allow the flavors to meld.
Preheat the Oven or Skillet: If baking, preheat your oven to 400°F (200°C). If frying, preheat a skillet over medium heat with 2 tablespoons of coconut oil.
Prepare the Breading: Set up a breading station with three shallow bowls. In the first bowl, place the flour, seasoned with a pinch of salt and pepper. In the second bowl, whisk the eggs until well combined. In the third bowl, combine the shredded coconut and panko breadcrumbs.
Bread the Salmon: Take each salmon fillet and first dredge it in the flour, shaking off the excess. Next, dip it into the eggs, allowing any excess to drip off. Finally, coat the fillet in the coconut and panko mixture, pressing gently to help it adhere.
Cook the Salmon: For baking, place the breaded salmon on a greased baking sheet and bake for 15 minutes, or until the salmon is cooked through and the coconut is golden brown. For frying, add the breaded salmon fillets to the preheated skillet and cook for 5 minutes on each side, until golden brown and cooked through.
Serve: Plate the coconut crusted salmon fillets and top generously with the pineapple salsa. Serve alongside steamed jasmine rice or a fresh green salad for a complete meal.
Notes
Ensure the salmon fillets are thawed and patted dry before breading to help the coating adhere better.
For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed nuts.
You can substitute coconut oil with olive oil or avocado oil depending on your preference.
The salsa can be prepared a few hours in advance to enhance the flavors.
Monitor the salmon while cooking to avoid overcooking and maintain moist, tender fish.
