Description
A fresh and flavorful Coconut Crusted Salmon with a vibrant Pineapple Salsa, combining crispy, tropical coating with sweet and tangy salsa. Perfectly cooked salmon fillets are coated in shredded coconut and panko breadcrumbs, then baked or fried until golden brown. This dish balances rich salmon with a refreshing pineapple-based salsa for a healthy, delicious meal.
Ingredients
Scale
For the Coconut Crusted 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 and the salsa to chill slightly.
- Preheat the Oven or Skillet: For baking, preheat your oven to 400°F (200°C). For frying, preheat a skillet over medium heat and add 2 tablespoons of coconut oil until hot.
- Prepare the Breading Station: Arrange three shallow bowls: one with flour mixed with a pinch of salt and pepper, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
- Bread the Salmon: Dredge each salmon fillet first in the seasoned flour, shaking off excess. Dip into the beaten eggs, letting excess drip off. Then coat thoroughly in the coconut and panko mixture, pressing gently to adhere the crust firmly.
- Cook the Salmon: For baking, place the breaded fillets on a greased baking sheet and bake for 12-15 minutes until cooked through and golden brown. For frying, cook the fillets for 4-5 minutes per side in the hot skillet until crisp and cooked through.
- Serve: Arrange the cooked coconut crusted salmon on plates and top generously with the pineapple salsa. Serve alongside steamed jasmine rice or a fresh green salad to complete the meal.
Notes
- You can substitute coconut oil with olive oil for a milder flavor and when baking.
- To ensure the salmon cooks evenly, use fillets of similar thickness.
- Adjust the jalapeño in the salsa depending on your preferred spice level.
- The pineapple salsa can be made ahead and refrigerated for up to 2 days for enhanced flavor.
- For gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Use fresh coconut for a more intense coconut flavor if available.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking or Pan-frying
- Cuisine: Fusion (Tropical/Seafood)
Nutrition
- Serving Size: 1 fillet with salsa (approximately 6 oz salmon + salsa)
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 280 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Coconut Crusted Salmon, Pineapple Salsa, Salmon recipe, Tropical seafood dish, Healthy dinner, Baked salmon, Fried salmon, Easy salmon recipe
