Description
Indulge in a tropical getaway with this Coconut Crusted Salmon paired with fresh Mango Pineapple Salsa. This delightful dish features perfectly baked salmon coated in a crispy coconut crust, complemented by a vibrant salsa bursting with sweet mango and juicy pineapple. It’s the ideal choice for summer barbecues, casual weeknight dinners, or impressing guests at your next gathering. The combination of flavors and textures makes every bite feel like a sunny beach escape.
Ingredients
Scale
- 1 ripe mango
- ½ cup ripe pineapple
- ¼ cup chopped cilantro
- ¼ cup chopped red onion
- 2 tablespoons lime juice
- ½ jalapeño, de-seeded
- ½ yellow sweet pepper
- ¼ cup coconut flour
- ⅔ cup shredded coconut, unsweetened
- ⅓ teaspoon sea salt
- 2 eggs, beaten
- 2 pounds salmon, skinned and cut into pieces
Instructions
- Prepare the salsa: Combine mango, pineapple, red onion, jalapeño, and sweet pepper in a food processor. Chop finely, then mix in lime juice and cilantro. Refrigerate for at least 4 hours.
- Preheat the oven to 375°F.
- Mix coconut coating: In a bowl, combine coconut flour, shredded coconut, and sea salt.
- Coat the salmon: Dip each piece in beaten eggs, then roll in the coconut mixture until coated. Place on a foil-lined baking sheet.
- Bake for 10-15 minutes or until the internal temperature exceeds 135°F.
- Serve warm salmon topped with cold salsa.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 piece of salmon (approximately 4 oz)
- Calories: 320
- Sugar: 8g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg