Description
Indulge in a culinary escape with this vibrant Coconut Crusted Salmon topped with Mango Pineapple Salsa. This dish harmoniously blends tropical flavors and a delightful crunch, making it an ideal choice for family gatherings or summer soirées. In just 35 minutes, you can present a stunning centerpiece that not only tantalizes the taste buds but also adds a splash of color to your dining table. The crispy coconut crust paired with the refreshing salsa creates an unforgettable culinary experience that is both nutritious and visually appealing.
Ingredients
Scale
- 1 ripe mango
- ½ cup ripe pineapple
- ¼ cup chopped cilantro
- ¼ cup chopped red onion
- 2 Tbsp lime juice
- ½ jalapeño, de-seeded
- ½ yellow sweet pepper
- ¼ cup coconut flour
- ⅔ cup unsweetened shredded coconut
- ⅓ teaspoon sea salt
- 2 eggs, beaten
- 2 pounds salmon fillet, cut into pieces
Instructions
- Prepare the salsa by chopping mango, pineapple, red onion, jalapeño, and sweet pepper in a food processor. Mix in lime juice and cilantro; refrigerate for at least 4 hours to enhance flavors.
- Preheat your oven to 375°F (190°C).
- Combine coconut flour, shredded coconut, and sea salt in a bowl.
- Dip each salmon piece in beaten eggs then coat with the coconut mixture; place on a foil-lined baking sheet.
- Bake for about 10-15 minutes, flipping halfway through until golden brown and cooked through (internal temp over 135°F).
- Serve warm topped with cold salsa for a delightful temperature contrast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 piece salmon (approximately 150g)
- Calories: 350
- Sugar: 9g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg