Coconut Crusted Salmon with Pineapple Salsa

Discover the deliciousness of Coconut Crusted Salmon with Pineapple Salsa, a vibrant dish that brings tropical flavors to your dining table. This recipe not only combines the rich taste of salmon with a sweet and tangy salsa but also offers numerous health benefits. With its crispy coconut crust and refreshing pineapple salsa, it's a perfect choice for impressing guests or enjoying a nutritious meal at home. Follow our step-by-step guide to recreate this culinary delight effortlessly.

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Ingredients

For the Coconut Crusted Salmon:

4 salmon fillets (6 oz each)

1 cup unsweetened shredded coconut

½ cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

½ teaspoon black pepper

2 large eggs

2 tablespoons all-purpose flour

1 tablespoon olive oil (for cooking)

For the Pineapple Salsa:

1 cup ripe pineapple, diced

½ red bell pepper, diced

¼ red onion, finely chopped

1 jalapeño, seeded and minced (optional for heat)

2 tablespoons fresh cilantro, chopped

Juice of 1 lime

Salt to taste

Instructions

Prepare the Pineapple Salsa:

- In a medium bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño (if using), and cilantro.

- Squeeze the lime juice over the mixture and season with salt to taste.

- Toss everything together and set aside to let the flavors meld.

Prepare the Salmon:

- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

- In a shallow dish, mix together the shredded coconut, panko breadcrumbs, garlic powder, onion powder, salt, and black pepper.

- In another shallow dish, whisk the eggs until well combined.

- In a third dish, place the flour.

Crust the Salmon:

- Pat the salmon fillets dry with a paper towel.

- Dredge each fillet in flour, shaking off the excess.

- Dip the floured salmon into the egg wash, ensuring it's well-coated.

- Finally, press each fillet into the coconut-panko mixture, making sure to fully coat the top and sides.

Cook the Salmon:

- Heat olive oil in a large oven-safe skillet over medium-high heat.

- Once the oil is hot, add the salmon fillets crust-side down and cook for about 3-4 minutes, until golden brown.

- Carefully flip the salmon and transfer the skillet to the preheated oven.

- Bake for an additional 8-10 minutes or until the salmon is cooked through and flakes easily with a fork.

Serve:

- Remove the salmon from the oven and let it rest for a couple of minutes.

- Serve the coconut crusted salmon topped with the fresh pineapple salsa. Enjoy with lime wedges on the side for an extra zesty kick!

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4