This turned out excellent! The kids loved it. I did make a few piece plain incase the coconut was too much. I also made a few pieces without the egg for me. The coconut hung on just fine without it, so if you are egg free this can still work for you.
I got the Salmon recipe from dairyfreecooking.about.com, I’m sorry i am not sure where the Salsa recipe came from. I believe I saved it from Facebook at some point.
Coconut Crusted Salmon
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
(I used more Salmon, because there are 6 of us. All I adjusted was the coconut)
- 1 lb. Alaskan King Salmon, skinned*, sliced into 4 3-ounce pieces
- Fresh lime juice, from the juice of two limes
- 1 cup unsweetened organic shredded coconut
- 1 egg
- 2 T. cold water
- Sea salt and freshly ground black pepper, to taste
1. Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
2. Rise the salmon well under cold water. Squeeze the lime juice onto each of the pieces and on all sides (you can do this on a tray or plate.) Set aside.
3. Place the shredded coconut in a small bowl, and set aside. In another bowl, whisk together the egg with the cold water until well mixed. Dip each of the salmon pieces in the egg wash, then roll each salmon piece in the coconut until completely coated.
4. Place the salmon on the prepared baking sheet and bake for about 15 minutes, or until browned on the outside and appropriately done in the middle. Serve immediately, seasoning with sea salt and freshly ground black pepper to taste.
This will make about 2 cups. You may want to make extra, it’s that good.
- 1 1/2 cups diced fresh pineapple
- 1 cucumber (you can peel or not peel, seeds or no seeds)
- 1 Jalapeno pepper, diced (remove ribs and seeds)
- 1/4 diced red onion
- 1/4 cup cilantro
- 2 tablespoons extra virgin olive oil (I did not use any)
- Juice of one lime
- Sea Salt
- Freshly ground black pepper
Combine everything a bowl, season to taste and enjoy by itself or over Salmon.