Description
Experience the tropical delight of Coconut Crusted Salmon with Mango Pineapple Salsa, a dish that brings refreshing flavors and vibrant colors to your dinner table. This recipe is perfect for any occasion, whether it’s a casual family meal or an elegant dinner party. The crispy coconut crust envelops tender salmon, while the zesty mango pineapple salsa adds a burst of sweetness and freshness. Quick to prepare and packed with nutritious ingredients, this dish will impress your guests and satisfy your cravings. Serve it alongside rice or salad for a complete meal that even the kids will love!
Ingredients
Scale
- 1 ripe mango
- ½ cup ripe pineapple
- ¼ cup chopped cilantro
- ¼ cup chopped red onion
- 2 Tbsp lime juice
- ½ jalapeño, de-seeded
- ¼ cup coconut flour
- ⅔ cup unsweetened shredded coconut
- ⅓ teaspoon sea salt
- 2 eggs, beaten
- 2 pounds salmon
Instructions
- Prepare the salsa: Combine mango, pineapple, red onion, jalapeño, and sweet pepper in a food processor until finely chopped. Stir 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 into beaten eggs, then coat with the coconut mixture. Place on a parchment-lined baking sheet.
- Bake the salmon: Bake for 10-15 minutes, flipping halfway through until golden brown and internal temperature exceeds 135°F.
- Serve warm topped with cold salsa.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg