Coconut Crusted Salmon with Pineapple Salsa
A delightful tropical dish featuring crispy coconut-crusted salmon paired with vibrant pineapple salsa, perfect for any occasion.
Ingredients
For the Salmon
- 4 fillets Salmon (Fresh and thawed fillets are preferred)
- 1 cup Unsweetened Shredded Coconut Sweetened coconut will alter the dish’s flavor
- 1 cup Panko Breadcrumbs Gluten-free options are available
- ½ cup All-Purpose Flour A gluten-free flour can be used as needed
- 2 Large Eggs Critical for binding the crust effectively
- to taste Salt Essential for flavor enhancement
- to taste Pepper Vital for flavor enhancement
- 3 tablespoons Coconut Oil Used for frying; olive oil can be a healthier alternative
For the Pineapple Salsa
- 1 cup Fresh Pineapple Feel free to substitute with mango for a twist
- 1 medium Red Bell Pepper You can replace this with any mild pepper
- ½ medium Red Onion For a milder taste, use green onions
- 1 small Jalapeño Optional for a milder flavor
- 1 tablespoon Juice of Lime Lemon juice is a suitable alternative
- ¼ cup Fresh Cilantro You can substitute this with parsley if preferred
- to taste Salt Use for final seasoning
Instructions
Preparation
- Start by gathering all your ingredients. Wash the salmon fillets under cold water and pat them dry with a paper towel.
- In three different shallow dishes, create your breading stations: place flour in one, beaten eggs in the second, and a mixture of coconut and panko breadcrumbs in the third. Season each with a little salt and pepper for flavor.
Coating and Cooking
- Take each salmon fillet and coat it with flour first, shaking off any excess. Next, dip it into the beaten egg, ensuring it’s well-coated. Finally, press the salmon fillet into the coconut and breadcrumb mixture firmly. Make sure it’s evenly coated.
- In a large frying pan, heat the coconut oil over medium heat until the oil shimmers.
- Carefully place the coated salmon fillets in the hot oil. Cook for about 4–5 minutes on each side until golden brown and crispy.
- While the salmon cooks, dice the fresh pineapple, red bell pepper, red onion, and jalapeño (if using) and combine them in a mixing bowl.
- Squeeze lime juice over the diced mixture and add chopped cilantro. Season with a pinch of salt and stir until well combined.
- Once the salmon is cooked, remove it from the pan and place it on a paper towel-lined plate to absorb any excess oil.
- Serve the coconut-crusted salmon hot, topped with a generous serving of pineapple salsa.
Serving Suggestions
- Pair it with coconut rice, grilled vegetables, or a mixed greens salad for a complete meal.
Notes
The dish is versatile and can be adapted for various dietary preferences. Consider using alternatives like almond flour or a flaxseed mixture for eggs if needed.