Description
Coconut Crusted Salmon with Pineapple Salsa is a tropical delight that perfectly balances the crispy coconut crust with the fresh, tangy pineapple salsa. This dish not only tantalizes your taste buds but also offers a nourishing meal that’s perfect for summer gatherings or cozy dinners. With simple ingredients and straightforward steps, you’ll create a vibrant dish that brings a piece of paradise to your dining table.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1 cup unsweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 2 large eggs
- 1 cup fresh pineapple, diced
- 1/4 cup cilantro, chopped
- 2 tbsp freshly squeezed lime juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
- In one bowl, whisk eggs. In another bowl, mix shredded coconut and panko, seasoning with salt and pepper.
- Coat each salmon fillet in the egg mixture, then press into the coconut-panko mix.
- Place coated salmon on the baking sheet and bake for 15-20 minutes until golden brown.
- While baking, combine pineapple, cilantro, lime juice, and salt in a bowl for the salsa.
- Serve salmon hot topped with pineapple salsa.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 salmon fillet with salsa (approx. 6 oz)
- Calories: 350
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg