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Coconut Crusted Salmon with Pineapple Salsa is a delightful culinary creation that transports your taste buds to a tropical paradise. This dish artfully combines the richness of salmon with the sweet and tangy notes of fresh pineapple, creating a harmonious balance that is as pleasing to the palate as it is to the eye. Perfectly suited for both weeknight dinners and special occasions, this recipe is not only delicious but also brimming with nutritious ingredients, making it a wholesome choice for health-conscious diners.

Coconut Crusted Salmon with Pineapple Salsa

Discover the tropical delight of Coconut Crusted Salmon with Pineapple Salsa! This easy-to-make recipe combines the rich flavors of salmon with the fresh, vibrant taste of pineapple salsa. Perfect for weeknight dinners or special occasions, it's a healthy meal packed with nutrition. Learn how to achieve a crispy coconut crust and a refreshing salsa that complements the fish beautifully. Elevate your culinary skills and enjoy a dish that's both stunning and delicious!
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Ingredients
  

4 salmon fillets (6 oz each)

1 cup unsweetened shredded coconut

1/2 cup panko breadcrumbs

1/4 cup all-purpose flour

2 large eggs

Salt and pepper to taste

2 tablespoons coconut oil (or olive oil for baking)

For the Pineapple Salsa:

1 cup fresh pineapple, diced

1/2 red bell pepper, finely chopped

1/4 cup red onion, finely chopped

1 jalapeño, seeded and minced

Juice of 1 lime

1/4 cup fresh cilantro, chopped

Salt to taste

Instructions
 

Prepare the Salsa: In a medium bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño, lime juice, and cilantro. Season with salt to taste. Mix well and set aside to allow the flavors to meld.

    Preheat the Oven: If you’re baking the salmon, preheat your oven to 400°F (200°C). If frying, preheat a skillet over medium heat with 2 tablespoons of coconut oil.

      Prepare the Breading: Set up a breading station with three shallow bowls. In the first bowl, place the flour, seasoned with a pinch of salt and pepper. In the second bowl, whisk the eggs until well combined. In the third bowl, combine the shredded coconut and panko breadcrumbs.

        Bread the Salmon: Take each salmon fillet and first dredge it in the flour, shaking off the excess. Next, dip it into the eggs, allowing any excess to drip off. Finally, coat the fillet in the coconut and panko mixture, pressing gently to help it adhere.

          Cook the Salmon:

            - For Baking: Place the breaded salmon on a greased baking sheet and bake for 12-15 minutes, or until the salmon is cooked through and the coconut is golden brown.

              - For Frying: Add the breaded salmon fillets to the preheated skillet. Cook for about 4-5 minutes on each side, until golden brown and cooked through.

                Serve: Plate the coconut crusted salmon fillets and top generously with the pineapple salsa. You can serve it alongside steamed jasmine rice or a fresh green salad for a complete meal.

                  Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings