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Coconut Crusted Salmon with Pineapple Salsa

Coconut Crusted Salmon with Pineapple Salsa: A Quick Tropical Escape

Enjoy a delightful Coconut Crusted Salmon with Pineapple Salsa that combines buttery salmon and zesty salsa for a fantastic gluten-free dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 50 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 pieces Salmon Fillets Fully thawed if frozen
  • 1 cup Unsweetened Shredded Coconut Use toasted coconut for deeper flavor
  • 1 cup Panko Breadcrumbs Gluten-free panko works for gluten-free option
  • 1/2 cup All-Purpose Flour Consider whole wheat flour for added nutrition
  • 2 large Eggs Beaten well for even application
  • to taste Salt and Pepper Adjust according to preference
  • 2 tablespoons Coconut Oil Or Olive Oil for baking
For the Pineapple Salsa
  • 1 cup Fresh Pineapple Mango can be a delicious alternative
  • 1 medium Red Bell Pepper Replace with cucumber for a milder option
  • 1/4 cup Red Onion Green onions offer a gentler taste if preferred
  • 1 small Jalapeño Omit or reduce for a milder salsa
  • 2 tablespoons Lime Juice Fresh lime juice is ideal
  • 1/4 cup Fresh Cilantro Use parsley if needed

Equipment

  • Oven
  • skillet
  • Mixing bowl
  • Shallow bowls

Method
 

Step-by-Step Instructions
  1. Prepare Pineapple Salsa by dicing fresh pineapple, red bell pepper, red onion, and jalapeño, then combine them in a medium bowl. Squeeze in fresh lime juice and add chopped cilantro, followed by a pinch of salt. Allow to sit for 15-20 minutes.
  2. Preheat your oven to 400°F (200°C) or heat a skillet over medium heat with coconut oil.
  3. Set up a breading station with three shallow bowls: one with seasoned flour, another with beaten eggs, and the last with the coconut-panko mixture.
  4. Dredge each salmon fillet in the seasoned flour, dip in eggs, then press into the coconut-panko mix to coat thoroughly.
  5. For baking, arrange on a greased baking sheet and bake for 12-15 minutes. For frying, cook gently in a skillet for 4-5 minutes per side until golden brown.
  6. Serve the salmon topped with the pineapple salsa and enjoy with jasmine rice or a fresh salad.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 27gProtein: 30gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 360mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 100IUVitamin C: 15mgCalcium: 40mgIron: 1.5mg

Notes

Ensure your salmon fillets are dry before breading for a perfect coconut crust. Check for doneness at 145°F (63°C). Store leftovers in an airtight container for up to 2 days.

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