Coconut Crusted Salmon Food

PAN-FRIED COCONUT KING SALMON

Steps:

• Melt 1 1/2 tablespoons butter in a small microwave-safe bowl. Set aside.
• Mix brown sugar, coconut, and salt together in a shallow bowl.
• Heat remaining butter in a cast iron skillet over medium-high heat. Dip each piece of salmon first into the melted butter and then into the coconut mixture; drop into the hot butter. Sear quickly, about 2 minutes. Flip and sear on the other side, about 2 minutes more.
• Remove skillet from the heat and cover for a few minutes or until ready to serve; this helps caramelize the coconut crust.

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.

PECAN COCONUT CRUSTED FISH

Steps:

• PREHEAT oven to 400°F Line a 15 1/2x10 1/2x1-inch baking pan with Foil, spray with cooking spray ; set aside.
• COMBINE butter, salt and cayenne pepper in a large bowl. Add fish and stir to coat; set aside. Combine pecans, coconut and bread crumbs. Spread mixture on a sheet of wax paper. Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary. Place in a single layer in foil-lined pan.
• Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
• FOR SALSA: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.

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!

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.

GREEN CURRY COCONUT CRUSTED BAKED SALMON

Steps:

• Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper. Lay the salmon fillet in the center of the baking sheet.
• In a small bowl whisk one egg until well combined. Measure out 1 tablespoon of beaten egg and save the rest for later use.
• Add the curry paste, lime juice, and salt to the 1 tablespoon of beaten egg. Then brush the mixture over the top of the salmon fillet.
• Sprinkle the shredded coconut in an even layer over the salmon. Bake for 7 minutes, then turn the heat up to broil to toast the coconut crust for 2-3 minutes. If using sweetened coconut, bake for 9-10 minutes, until the coconut is golden and the salmon is just cooked through.