Coconut Crusted Salmon Mango Salsa Food

COCONUT CRUSTED SALMON & MANGO SALSA

Steps:

• 1. In cold water, rinse the salmon and rub off any loose scales, then lightly pat dry the flesh of the salmon. Add salt and a light coat of pepper to each filet.
• 2. In a bowl, toss together the coconut, chili powder, garlic/onion powder and some more salt and pepper until the coconut is basically coated with chili powder
• 3. Sprinkle and pat the coconut mixture on the flesh of the salmon heavily and wrap tightly in plastic wrap, refrigerate for about 30 minutes and up to 2 hours to secure the coconut on the fish.
• 4. While the crust is setting, you have time to make the salsa. start by adding all of the chopped ingredients to a bowl. (mangos, tomatoes, cilantro,a nd onion)
• 5. Then add the remainder of the seasonings to the bowl and stir, taste on a chip or a spoon to see if you want to make it more spicy or salty. If not, refridgerate until the salmon is ready.
• 6. After the salmon has set, heat up a large saute pan or grill pan to medium high. Drizzle some olive oil in the pan and place the fish coconut side down for about 6 minutes(until it's golden). Try not to move it until you flip so you don't scrape off the coconut.
• 7. After you've flipped the salmon, let it cook for another 8 or so minutes, or until the skin is basically torched and will peel right off the fish. Make sure you DO NOT cover the fish for any reason as this will make the coconut soggy.
• 8. So you don't freak out--the salmon skin WILL be burned. After peeling the skin from the bottom of the fish you can sit it on a bed of rice ( I like to mix a boil in a bag rice with the remainder of the cilantro, a little lime juice, some powdered ginger, salt and pepper)
• 9. Drop a hefty scoop of the mango salsa on the salmon and serve. The salsa is great leftover with tortilla chips too! Promise to make this soon! I make it for my boyfriend all the time and it blows him away!

BAKED SALMON WITH COCONUT CRUST

Steps:

• Preheat oven to 425 degrees.
• Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
• In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
• Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

COCONUT-CRUSTED FISH FILLETS WITH MANGO SALSA

Steps:

• Prepare the mango salsa: Stir together the mango, onion, lime juice, red pepper, vinegar, sugar, vegetable oil, cilantro and curry powder in a bowl. Season salsa with salt and pepper to taste. Set aside.
• Place the shredded coconut in a food processor and pulse very briefly, until they are a bit more finely shredded. Add 1/3 cup flour, the cumin, curry powder, salt and pepper and pulse to mix. Transfer mixture to a shallow plate.
• In a small bowl, whisk the egg with 1 tablespoon water. Place the remaining 1/3 cup flour on a second plate.
• Dredge the fillets first in the plain flour (shaking off excess), then in the egg mixture (letting excess drip off), and finally in the coconut mixture, coating both sides completely.
• Heat the olive oil and the butter in a skillet over medium-high heat. Sauté the fillets until they are browned on both sides and cooked through on the inside, about 2 to 3 minutes per side.
• Spoon a bit of the mango salsa on each fillet and serve.

MAHI MAHI WITH COCONUT RICE AND MANGO SALSA

Steps:

• Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
• Preheat the oven's broiler and set the oven rack in the middle of the oven.
• Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
• While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
• Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.

SALMON WITH CARIBBEAN SALSA

Steps:

• Combine the seasoning ingredients. Place fillet in a greased 15x10x1-in. baking pan; sprinkle with 1 tablespoon seasoning. (Save remaining seasoning for another use.) Drizzle salmon with oil. Cover and refrigerate for at least 2 hours., Peel and finely chop mango and papaya; place in a large bowl. Finely chop peppers; add to bowl. Add the remaining salsa ingredients and gently stir until blended. Cover and refrigerate for at least 2 hours., Bake salmon at 350° until fish flakes easily with a fork, 25-30 minutes. Serve with salsa.