Coconut Crusted Salmon with Mango Pineapple Salsa
A delicious Coconut Crusted Salmon with Mango Pineapple Salsa, perfect for a fresh, tropical meal.
Equipment
- food processor
- oven
- baking sheet
- Mixing Bowl
Ingredients
Salsa
- 1 ripe mango
- 0.5 cup ripe pineapple
- 0.25 cup chopped cilantro or to taste
- 0.25 cup chopped red onion
- 2 Tbsp. lime juice
- 0.5 jalapeño de-seeded
- 0.5 yellow sweet pepper
Salmon
- 0.25 cup coconut flour
- 0.667 cup shredded coconut unsweetened
- 0.333 teaspoon sea salt
- 2 count eggs beaten
- 2 pounds salmon skinned and cut into 6-8 pieces
Instructions
Preparation
- Put mango, pineapple, onion, jalapeno and sweet pepper into a food processor. Process until ingredients are finely chopped. Add lime juice and hand chopped cilantro. Let flavors rest at least 4 hours to overnight in the refrigerator.
- Preheat the oven to 375 degrees.
- Mix the coconut flour, shredded coconut, and sea salt in a small bowl; set aside.
- Dip the salmon pieces in the egg, then evenly coat with the coconut mixture. Line up on a foil-lined baking sheet.
- Bake for 10-15 minutes, flipping once to allow for even browning. (Internal temperature should be higher than 135 degrees.)
- Serve warm with cold salsa on top. The contrast between warm salmon and cool salsa makes for a delightful combination!
Notes
I recommend using thicker salmon fillets. Thinner pieces tend to dry out quickly with the coconut flour mixture. Cooking time may vary as much as 15-20 minutes, depending on the thickness of your salmon. Make sure you check with a meat thermometer for doneness.
Nutrition
Serving: 1pieceCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 200mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 1000IUVitamin C: 30mgCalcium: 15mgIron: 2mg
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