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Coconut Crusted Salmon with Pineapple Salsa

Coconut Crusted Salmon with Pineapple Salsa for a Tropical Escape

Coconut Crusted Salmon with Pineapple Salsa is a tropical delight combining crispy salmon with zesty pineapple salsa, perfect for any dinner occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 55 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Choose the freshest fillets for a rich flavor and healthy fats.
  • 1/2 cup All-Purpose Flour Substitute with gluten-free flour if needed.
  • 2 large Eggs Well beaten.
  • to taste Salt and Pepper Essential for enhancing the dish's rich flavors.
For the Crust
  • 1 cup Unsweetened Shredded Coconut Unsweetened is best for balance.
  • 1 cup Panko Breadcrumbs Opt for gluten-free panko for a gluten-free option.
For the Salsa
  • 1 cup Fresh Pineapple Use ripe pineapple for maximum sweetness.
  • 1 medium Red Bell Pepper Adds a sweet crunch.
  • 1/4 large Red Onion Contributes a gentle onion flavor.
  • 1 small Jalapeño Adjust according to your spice preference.
  • 2 tablespoons Lime Juice Always use fresh for the tastiest salsa.
  • 1/4 cup Fresh Cilantro Omit if you're not a cilantro fan.
For Cooking
  • 2 tablespoons Coconut Oil Use olive oil if baking.

Equipment

  • mixing bowl
  • Shallow Dishes
  • Baking sheet
  • Non-stick skillet
  • measuring cups
  • Knife
  • cutting board

Method
 

Preparation
  1. Begin by dicing fresh pineapple, red bell pepper, red onion, and jalapeño, then combine them in a mixing bowl. Squeeze in fresh lime juice and toss in chopped cilantro for added brightness. Season lightly with salt and stir well, allowing flavors to meld for 15-20 minutes while preparing the salmon.
  2. Preheat your oven to 400°F (200°C) for baking, or heat a non-stick skillet over medium with coconut oil.
  3. Create a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with the coconut and panko mixture.
  4. Dredge each salmon fillet in flour, dip in egg, then coat in the coconut and panko mixture, pressing gently to adhere.
  5. For baking, arrange fillets on a greased baking sheet and bake for 12-15 minutes. For frying, cook in the skillet for 4-5 minutes on each side until golden and cooked through.
  6. Plate the salmon and top generously with the pineapple salsa. Serve with steamed jasmine rice or fresh green salad.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 35mgCalcium: 50mgIron: 1mg

Notes

Ensure salmon fillets are dry before breading for a better crust. Choose ripe pineapple for the best flavor in the salsa.

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