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Level
very easy
Prep Time
20 min
Total Time
40 min
Serves
4

Ingredients

4
salmon fillet portions (Approx. 5 oz, 150g each)
1/4 tsp
ground cumin
1 mL
1/4 tsp
each salt and pepper
1 mL
1 tbsp
all-purpose flour
15 mL
1
egg, beaten
1/3 cup
medium desiccated unsweetened coconut
75 mL
2 tbsp
finely sliced green onions
30 mL
3 tbsp
olive oil, divided
45 mL
1 tbsp
red wine vinegar
15 mL
1 tbsp
honey
15 mL
1
large mango, diced
1
red pepper, diced
1
orange, peeled and segmented
1
shallot, diced
2 cups
mixed baby greens
500 mL
1/8 tsp
each salt and pepper
0.5 mL

Directions

Step 1
Preheat 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.
Step 2
Heat 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.
Step 3
In 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.

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Nutrition Facts

Nutrition Description:
1/4 of the recipe
Calories:
490
Fat:
27
Saturated Fat:
9
Carbs:
28
Fibre:
5
Sugar:
0
Cholesterol:
125 mg
Protein:
33
Sodium:
310 mg
Potassium:
0