Coconut Crusted Salmon with Salsa

Last night we had a real craving for salmon.  A few years back I was watching the food network and local chef Michael Smith as he created this coconut crusted salmon dish. 

As I watched it - I copied the recipe down on my notepad and tried it the very next day.  It was delicious! 

So every now and again when we are having a salmon craving I sometimes throw this recipe in the mix.  It is a great combination of sweetness with the salmon.  In my mind, the salsa really sets it apart and makes it a real show stopper and crowd pleaser. 

The presentation with the salsa on top of the carmelized coconut makes my mouth water.  Not too mention the salsa calls for ” juice of a lime” one of my favorite fruits. Hence the theme of my website and my name.   I hope you enjoy the recipe and feel free to try your own flavours in the salsa and let me know how you made out. 

Caribbean Coconut Crusted Salmon

Ingredients:

• 1 1/4 cups of shredded, unsweetened coconut
• 4 x 6 oz salmon filets, skin removed
• Salt and pepper

Directions:

1. Preheat oven to 375 degrees.
2. Put coconut into a freezer bag. Drop in the salmon filets one at a time and toss to coat. Place on a lightly oiled baking sheet and season with salt and pepper. Bake for 15 minutes.

Serve with Caribbean Salsa ( recipe below )

Caribbean Salsa

Ingredients:

• 2 cups of fresh pineapple, cut into small chunks
• 1 x small red onion, diced
• 1 cup of fresh cilantro, minced
• 1/4 cup of extra virgin olive oil
• Zest and juice of 1 lime
• Several dashes of your favourite hot sauce

 Directions:

1. Put pineapple, red onion and cilantro into a medium-sized bowl. Add lime zest and juice, oil and hot sauce. Toss well and let flavours mingle for at least one half hour before serving.

Tagged as: coconut, lime, Roasted, salmon, salsa