Coconut-Crusted Salmon with Tropical Salad

  • 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.

Nutrition Facts

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