Description

Enjoy a tropical twist with this Coconut Crusted Salmon topped with fresh Pineapple Salsa. This recipe features crispy, golden salmon fillets coated in a coconut and panko breadcrumb mixture, creating a delightful crunchy crust. Paired with a vibrant pineapple salsa bursting with lime, jalapeño, and cilantro, this dish balances rich, savory flavors with bright, refreshing notes. Ideal for a quick weeknight dinner or an impressive meal for guests, it’s both nutritious and easy to prepare, offering a taste of the tropics right at your table.

Ingredients

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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

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Instructions

Prepare the Salsa: In a medium bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño, lime juice, and chopped cilantro. Season with salt to taste. Mix well and set aside to allow the flavors to meld and develop.
Preheat the Oven or Skillet: If baking, preheat your oven to 400°F (200°C). For frying, heat a skillet over medium heat and add 2 tablespoons of coconut oil to coat the pan evenly.
Set Up the Breading Station: Arrange three shallow bowls: in the first, place the flour seasoned with salt and pepper; in the second, whisk the eggs until smooth; and in the third, mix together the shredded coconut and panko breadcrumbs.
Bread the Salmon: Dredge each salmon fillet in the seasoned flour, shaking off any excess. Dip the fillet into the whisked eggs, letting excess drip off. Press the fillet into the coconut and panko mix, ensuring an even coat that adheres well.
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 on top. For frying, carefully add the fillets to the preheated skillet and cook 4-5 minutes per side, until the crust is crispy and the salmon is opaque and flaky.
Serve: Plate the coconut crusted salmon and top generously with the pineapple salsa. Serve with steamed jasmine rice or a fresh green salad for a complete, balanced meal.

Notes

You can substitute olive oil if you prefer not to use coconut oil.
Adjust jalapeño quantity based on your heat preference.
For a gluten-free version, use gluten-free breadcrumbs.
Ensure the salmon is patted dry for better crust adhesion.
Allow the salsa to rest for at least 10 minutes to meld flavors.