Transport your taste buds to a tropical island with this coconut crusted salmon and citrus salsa. This dish is easy to make and a little something different than your usual baked salmon.
It’s been about a year since we last traveled, and I’m itching to get away. February is a tough month to get through in New England because it’s just so cold. I’m so ready to be sunbathing on a beach!
Since we can’t go anywhere right now (thanks, Covid-19), we’ll have to settle for a culinary vacation! If you’re ready for the sunshine too, treat your taste buds to this coconut crusted salmon with citrus salsa.
What’s in coconut crusted salmon?
Here is everything you need to make coconut crusted salmon for dinner tonight. The ingredient list is a big long, but there are no obscure or hard-to-find ingredients, and you probably have many of them in your pantry!
Salmon: Ideally, buy your salmon on the day you plan to make this recipe to ensure freshness.
Panko breadcrumbs to mix with the coconut for the breading
Cornstarch is the first ingredient you coat the salmon with, to ensure the coconut crust sticks.
Egg to create a sticky surface on the salmon for the coconut and breadcrumbs to cling to.
Orange puts the “citrus” in citrus salsa!
Red bell pepper
Red pepper flakes, salt, pepper, and olive oil
How to make coconut crusted salmon with citrus salsa
First, cut your salmon into equal size pieces. Squeeze fresh lime juice over the salmon and sprinkle with salt and pepper.
Set up a breading station in three shallow bowls. In one bowl, add cornstarch, in a second bowl, whisk an egg with a little water, and mix together the coconut panko mixture in the third bowl.
Coat each piece of salmon first in a thin layer of cornstarch. Then dip in the egg, and finally in the coconut breadcrumb mixture. You can use your hands to press the breading down gently onto the salmon, and make sure to coat each side of salmon flesh.
Bake salmon in the oven until breading is golden brown. While the salmon bakes, prepare the citrus salsa.
To make the salsa, add all the salsa ingredients to a food processor. Pulse a few times until everything is well combined but ingredients are still chunky. If you don’t have a food processor, you can just chop up all the ingredients into small chunks, and mince the garlic, ginger, and spices.
Top each piece of salmon with a generous spoonful of citrus salsa. Serve with your favorite vegetable and grain side dishes!
Is coconut crusted salmon healthy?
The ingredients in coconut crusted salmon and citrus salsa provide lots of important nutrients like vitamins, minerals, antioxidants, and healthy fats:
Salmon is one of the best sources of essential omega-3 fatty acids. This type of fat is considered a good fat, and is linked to heart health, brain health, and fighting inflammation. We can only obtain omega-3s from food, since our bodies do not produce them.
Oranges are probably best known for their Vitamin C content – one small orange provides us with 85% of our daily needs! They also contain dietary fiber and potassium.
Red bell peppers have even more vitamin C than oranges – one cup packs over 300% of your daily needs! Red bell peppers have more nutrients than green, yellow, or orange bell peppers, since they’ve been allowed to ripen and develop the longest. In addition to vitamin C, red bell peppers have dietary fiber, manganese, and the antioxidant beta-carotene.
Coconut crusted salmon with citrus salsa is a delicious and healthy addition to your diet. Pair it with your favorite vegetable side and some complex carbs (like quinoa, sweet potatoes, or brown rice) to make it a well balanced, filling meal!
1 small jalapeno pepper, seeds removed (or keep the seeds if you like very spicy salsa)
1/2 cup white onion, chopped
1 clove garlic
1/2 cup cilantro
1 inch knob fresh ginger, peeled
Juice of 1 lime
1/2 tsp salt
1/4 tsp red pepper flakes
Place salmon on a plate. Top with lime juice and a generous shake of salt and pepper.
Preheat oven to 400 degrees F. Line a glass baking dish with parchment paper.
Prepare a breading station for the salmon in three shallow bowls. Whisk together the cornstarch, salt, pepper, and paprika in one bowl. In the second bowl, beat the egg with the water. In the third bowl, mix together the coconut, panko, and lime zest.
For each piece of salmon, first coat all the flesh in a light layer of cornstarch. Then, dip and coat in the egg. Finally dip the salmon in the coconut/panko mixture, coating all sides of the salmon flesh.
Place fish pieces in the prepared baking pan. Bake for 10-15 minutes, until coating is golden brown and salmon is opaque in the thickest part.
While the salmon is in the oven, prepare the citrus salsa. Add all the salsa ingredients to a food processor. Pulse several times until everything is chopped small and well combined. Be careful not to over-process, otherwise the salsa will basically turn to juice. The salsa should resemble a gazpacho texture!
Top each salmon piece with a big spoonful of the citrus salsa. You can use the remaining salsa to eat with chips or mix with your side dishes.
Best served right away to maintain crispness of the salmon.
Keywords: coconut crusted salmon
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