Description
Indulge in the tropical flavors of Tempting Coconut Crusted Salmon with Pineapple Salsa. This exquisite dish features tender salmon fillets coated in crunchy coconut and panko breadcrumbs, perfectly complemented by a tangy pineapple salsa. Ideal for summer barbecues or cozy family dinners, each bite will transport you to a sun-soaked paradise.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 cup fresh pineapple, diced
- 1/2 medium red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season salmon fillets with salt and pepper.
- In one bowl, beat eggs; in another bowl, mix shredded coconut and panko. Dip each salmon fillet into the egg mixture, then coat evenly with the coconut-panko blend.
- Place coated fillets on the baking sheet and bake for 15-20 minutes or until golden brown.
- While salmon bakes, combine pineapple, red onion, cilantro, and lime juice in a bowl to make the salsa.
- Once baked, top salmon with the pineapple salsa before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 salmon fillet (170g)
- Calories: 410
- Sugar: 6g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg