Coconut-Crusted Salmon with Tropical Salad
Prep Time
Serves
Cooking Mode
4 salmon fillet portions (Approx. 5 oz, 150g each)
¼ tsp ground cumin
¼ tsp each salt and pepper
1 tbsp all-purpose flour
1 egg, beaten
⅓ cup medium desiccated unsweetened coconut
2 tbsp finely sliced green onions
3 tbsp olive oil, divided
1 tbsp red wine vinegar
1 tbsp honey
1 large mango, diced
1 red pepper, diced
1 orange, peeled and segmented
1 shallot, diced
2 cups mixed baby greens
⅛ tsp each salt and pepper
4 salmon fillet portions (Approx. 5 oz, 150g each)
¼ tsp ground cumin
¼ tsp each salt and pepper
1 tbsp all-purpose flour
1 egg, beaten
⅓ cup medium desiccated unsweetened coconut
2 tbsp finely sliced green onions
3 tbsp olive oil, divided
1 tbsp red wine vinegar
1 tbsp honey
1 large mango, diced
1 red pepper, diced
1 orange, peeled and segmented
1 shallot, diced
2 cups mixed baby greens
⅛ tsp each salt and pepper
Directions
1Preheat oven to 350°F (180°C). Season salmon with cumin, salt and pepper. Place coconut on a plate. Dust salmon lightly with flour, then brush with egg, and press egg-side down into coconut to create a crust.
2Heat 1 tbsp (15 mL) olive oil in an oven-safe skillet over medium heat. Sear salmon coconut-side down, 1 to 2 minutes, until light golden brown. Gently turn salmon over, transfer to oven and bake for 8 to 10 minutes. Let rest 3 to 5 minutes.
3In a large bowl, whisk together remaining olive oil, vinegar, honey, salt and pepper. Add mango, pepper, orange and shallot overtop, and mix to coat evenly. To serve, arrange mixed greens on four plates and top with tropical salad. Set crusted salmon beside salad, then garnish with green onions and remaining dressing.
Disclaimer
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Personal Note
Personal Note
