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Coconut Crusted Salmon with Pineapple Salsa

Coconut Crusted Salmon with Pineapple Salsa for a Tropical Feast

Delight in this Coconut Crusted Salmon with Pineapple Salsa, a dish bursting with tropical flavors and omega-3 goodness.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Coconut Crusted Salmon Ingredients
  • 4 fillets Salmon Fresh and thawed fillets
  • 1 cup Unsweetened Shredded Coconut Sweetened coconut will change flavor
  • 1 cup Panko Breadcrumbs Gluten-free option available
  • 1/2 cup All-Purpose Flour Consider a gluten-free flour if needed
  • 2 Large Eggs Critical for binding the crust
  • to taste Salt Essential for flavor enhancement
  • to taste Pepper Essential for flavor enhancement
  • 3 tablespoons Coconut Oil Used for frying; olive oil can be used as a healthier alternative
Pineapple Salsa Ingredients
  • 1 cup Fresh Pineapple Can substitute with mango
  • 1 medium Red Bell Pepper Can replace with any mild pepper
  • 1/2 medium Red Onion For a milder taste, try green onions
  • 1 small Jalapeño Can omit for a milder flavor
  • 1 tablespoon Juice of Lime Lemon juice is a suitable alternative
  • 1/4 cup Fresh Cilantro Can substitute with parsley
  • to taste Salt Final seasoning

Equipment

  • Skillet
  • Oven
  • Shallow Bowls
  • medium bowl
  • Baking sheet

Method
 

Instructions for Coconut Crusted Salmon with Pineapple Salsa
  1. Combine diced fresh pineapple, red bell pepper, red onion, jalapeño, lime juice, and chopped cilantro in a medium bowl. Season with salt to taste and let sit for about 15-20 minutes.
  2. Preheat your oven to 400°F (200°C) or heat a large skillet over medium heat with coconut oil.
  3. Set up a breading station with shallow bowls: first bowl with seasoned flour, second with whisked eggs, and third with mixed coconut and panko.
  4. Dredge each salmon fillet in flour, dip in eggs, and then press into the coconut-panko mixture.
  5. If baking, place salmon on a greased baking sheet and bake for 12-15 minutes. If frying, cook in the skillet for 4-5 minutes per side until golden and crispy.
  6. Serve each salmon fillet topped with pineapple salsa. Optionally serve with jasmine rice or a fresh salad.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 28gProtein: 30gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 2mgIron: 10mg

Notes

Pat salmon fillets dry before breading to prevent sogginess. Ensure the oil is hot enough for a crispy crust. Avoid overcrowding the skillet while frying.

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