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Coconut Crusted Salmon with Pineapple Salsa

Coconut Crusted Salmon with Pineapple Salsa: A Tropical Delight

Enjoy the tropical flavors of Coconut Crusted Salmon with Pineapple Salsa—gluten-free, packed with flavor, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Salsa Resting Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Fresh or frozen
  • 1/2 cup All-Purpose Flour Gluten-free option: cornstarch
  • 2 large Eggs Binding agent for the crust
  • 2 tablespoons Coconut Oil Can substitute with olive or vegetable oil
For the Coconut Crust
  • 1 cup Unsweetened Shredded Coconut Controls sugar content
  • 1 cup Panko Breadcrumbs Gluten-free option: gluten-free panko
For the Pineapple Salsa
  • 1 cup Pineapple Fresh, drained if canned
  • 1 medium Red Bell Pepper Can use yellow or green
  • 1/4 cup Red Onion Substitutes: white or yellow onion
  • 1 small Jalapeño Omit for no heat
  • 2 tablespoons Lime Juice Can replace with lemon juice
  • 1/4 cup Fresh Cilantro Optional: substitute with parsley
  • 1 teaspoon Salt For flavor enhancement

Equipment

  • skillet
  • oven
  • Mixing bowl
  • Shallow Bowls

Method
 

Preparation Steps
  1. Prepare the salsa by dicing pineapple, red bell pepper, red onion, and jalapeño. Combine in a bowl and add lime juice, cilantro, and salt. Let sit for 15-20 minutes.
  2. Preheat the oven to 375°F (190°C). Set up a breading station with bowls of seasoned flour, beaten eggs, and a mixture of coconut and panko breadcrumbs.
  3. Pat the salmon fillets dry, dredge in flour, dip in eggs, and coat with the coconut-panko mixture.
  4. For frying, heat coconut oil and cook salmon for 3-4 minutes on each side until golden brown. For baking, place on a lined sheet and bake for 15-20 minutes.
  5. Serve the salmon topped with pineapple salsa, ideally paired with jasmine rice or a fresh salad.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 25gProtein: 28gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Ensure salmon is patted dry for best crust. Let salsa rest for enhanced flavors. Cook in batches to avoid sogginess.

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