Description
A tropical delight featuring tender salmon coated with crispy coconut and served with a zesty pineapple salsa.
Ingredients
Scale
- 4 salmon fillets
- 1 cup shredded coconut
- 1/2 cup breadcrumbs
- 2 tablespoons flour
- 1 egg
- 1 tablespoon coconut oil
- 1 cup pineapple, diced
- 1/4 red onion, diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and warm a baking sheet inside.
- In a shallow bowl, mix shredded coconut, breadcrumbs, salt, and pepper.
- In another bowl, whisk the egg until frothy.
- Dredge each salmon fillet in flour, dip into the egg wash, then coat with the coconut mixture.
- Heat coconut oil in a skillet over medium heat and sear salmon fillets for 2-3 minutes on each side.
- Transfer fillets to the baking sheet and bake for 10-12 minutes until cooked through.
- In a separate bowl, combine pineapple, red onion, cilantro, and lime juice to make the salsa.
- Season the salsa with salt and pepper, then mix gently.
- Serve salmon topped with pineapple salsa.
Notes
For added crunch, substitute or mix shredded coconut with crushed nuts. This dish can also be made with tilapia or tofu for variations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg