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Coconut Crusted Salmon

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original recipe from Earthbound Farms

List of Ingredients

1/2 cup shredded unsweetened coconut
1/4 cup panko (Japanese-style) gf bread crumbs
Salt and freshly ground black pepper
6 skinless salmon fillets (6 ounces each), preferably wild, pinbones removed
2 tablespoons fresh lime juice
2 tablespoons peanut oil (if peanut free use canola or olive oil)
Coconut Chile Sauce (recipe in separate email)



Recipe

Position a rack in the middle of the oven and preheat to 375 degrees F.

Combine the shredded coconut, panko-style crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Toss well, and then spread the mixture on a plate.

Brush the top side of the salmon fillets with the lime juice. Lightly season the fish with salt and pepper. One piece at a time, dip the top side of each fillet in the coconut-panko mixture, making sure the surface is coated. Pat the mixture onto the fish, if necessary.

Set a large, heavy-bottomed skillet (preferably cast-iron) over medium heat. When the skillet is hot, add the peanut oil. Arrange half of the salmon fillets, coconut side down, in the skillet and cook for 3 minutes to sear the fish and brown the topping. Carefully flip the fish over and cook on the other side for 3 minutes. Using a spatula, transfer the fish to a baking sheet. Repeat with the remaining 3 fillets.

Transfer the baking sheet to the oven and bake until the salmon is just firm to the touch and the interior is nearly opaque but still moist, 2 to 4 minutes depending on the thickness of the fish. (Alternatively, use an instant-read thermometer; the fish is done when the thermometer registers 130 degrees F when inserted into the thickest part of a fillet.)

Place each fillet of salmon on a warmed plate. Drizzle with Coconut Chile Sauce and serve.