Description
This Coconut Crusted Salmon with Pineapple Salsa is a delightful fusion of crispy, tropical-flavored salmon fillets paired with a fresh, tangy pineapple salsa. Perfectly baked or pan-fried, the salmon features a crunchy coconut-panko crust that complements the sweet and zesty salsa, making it a vibrant and healthy dinner option.
Ingredients
Scale
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
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.
- Preheat the Oven or Skillet: If baking, preheat your oven to 400°F (200°C). If frying, preheat a skillet over medium heat with 2 tablespoons of coconut oil.
- Prepare the Breading: Set up a breading station with three shallow bowls. In the first bowl, place the flour seasoned with a pinch of salt and pepper. In the second bowl, whisk the eggs until well combined. In the third bowl, combine shredded coconut and panko breadcrumbs.
- Bread the Salmon: Dredge each salmon fillet first in the seasoned flour, shaking off excess, then dip into the beaten eggs allowing excess to drip off, and finally coat with the coconut-panko mixture, pressing gently to adhere.
- Cook the Salmon: For baking, place the breaded salmon on a greased baking sheet and bake for 12-15 minutes until cooked through and golden brown. For frying, cook the fillets in the preheated skillet for 4-5 minutes per side until golden and cooked through.
- Serve: Plate the coconut crusted salmon fillets and top generously with the pineapple salsa. Serve alongside steamed jasmine rice or a fresh green salad for a complete meal.
Notes
- For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Adjust the heat of the salsa by adding more or less jalapeño according to your preference.
- Using fresh pineapple is recommended for the best flavor and texture.
- To make this recipe dairy-free, ensure to use oils without additives.
- Leftover salmon is great for salads or wraps the next day.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking or Pan-frying
- Cuisine: Fusion / Tropical
Nutrition
- Serving Size: 1 salmon fillet with pineapple salsa
- Calories: 420
- Sugar: 7g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: Coconut crusted salmon, pineapple salsa, baked salmon, tropical salmon recipe, healthy salmon dinner, crispy salmon, seafood with fruit salsa
