Coconut Cashew Crusted Salmon

This coconut cashew crusted salmon is served with a tropical salsa that will transport you to a warm beach without leaving your kitchen.

It’s December and there is now half a pineapple sitting in my fridge.

I’m only off by a season or two.

I was just getting really sick of my normal salmon routine (a mustard, lemon & rosemary glaze in case you were wondering) and after ordering up my usual 3/4 of a lb. of the fish, I walked around the produce section trying to come up with a different idea.

Coconut Cashew Crusted Salmon

I guess my mind was on a beach somewhere in the tropics because what ended up in my little basket was a pineapple, a tomatillo, a kiwi, a yellow pepper and a lime. Barbara Kingsolver would be thoroughly disappointed in me considering the average miles traveled for that assortment of produce was probably somewhere around 2,000 but sometimes you just need to throw “rules” out the window and live a little. Because obviously salsa for your salmon is liv-ing it up! Ha.

Cashew Crusted Salmon

I’m not sure which part was better, the coconut cashew crust or the “tropical” salsa but both were a welcomed change from the normal salmon nights in our house.

Coconut Crusted Salmon

I kind of just wish I were eating it with the beach, ocean and palm trees outside instead of the frozen ground, bare trees and dead plants in my backyard.

Wishful thinking.

5.0 from 1 reviews
Coconut Cashew Crusted Salmon with tropical salsa
 
Prep time
Cook time
Total time
 
This coconut cashew crusted salmon is served with a tropical salsa that will transport you to a warm beach without leaving your kitchen.
Author:
Serves: 2
Ingredients
  • ¾ lb. of wild Alaskan king salmon
  • ⅛ cup unsweetened shredded coconut
  • ⅛ cup breadcrumbs
  • ⅛ cup unsalted cashews, finely chopped
  • 1 kiwi, diced
  • 1 tomatillo, diced
  • ½ yellow pepper, diced
  • ½ cup diced pineapple
  • ¼ cup chopped fresh cilantro
  • juice of one lime
  • 1 teaspoon sugar
  • salt & pepper
Instructions
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment, aluminum foil or a silpat.
  2. Combine coconut, cashews and breadcrumbs in a dish and mix together.
  3. Season salmon with salt & pepper and spray with cooking spray.
  4. Coat salmon in coconut, cashew, breadcrumb mixture and lay on baking sheet. Spray again lightly with cooking spray before putting it in the oven.
  5. Bake for 12-15 minutes until cooked to your desired "doneness" (I prefer salmon more on the rare side and baked mine for 12 minutes)
  6. While salmon bakes, whisk together lime juice and sugar in a small bowl. Add diced vegetables, fruit and cilantro and toss to combine. (This can be made ahead of time as the flavors get better as it sits)
  7. Top baked salmon with salsa.
Notes
You'll likely have leftover salsa, it makes a great dip for tortilla chips and would be equally delicious on top of chicken, steak or other seafood as well.

 

Cashew Salmon

 

Have you read the book “Animal, Vegetable, Miracle?”

Do you try to buy foods when they’re in season?

Comments

  1. 1

    says

    woah-oh-oh…this is deeeeeelicious looking! i love love salmon and i could eat a whole salmon steak myself — did i just say that? i love the colors you have on this dish :) so preeettty!! let’s run away to the beach — STAT!

  2. 3

    says

    I try to eat seasonally, but sometimes I just get a craving for something and so I pick it up anyway! My boyfriend has had the same tropical thoughts lately. He changed his alarm clock to a ringtone that sounds like kettle drum music from the Bahamas.

  3. 8

    says

    I buy in season food to an extent. I know that tomatoes and strawberries are going to taste bad in the winter and apples bad in the spring/summer so I don’t buy them then but there are some things that probably are seasonal that I buy all year.

    • 12

      Running to the Kitchen says

      Yes, definitely! I bread tofu in coconut all the time. The cashews would be a nice crunch to the tofu texture.

    • 14

      Running to the Kitchen says

      Haha yeah, there are bananas on our countertop at all times. That’s one thing I can’t give up. Sorry, Barbara.

    • 16

      Running to the Kitchen says

      Yes, so good! Giada also has a great recipe for it on top of puff pastry with pesto. That one is amazing although not the healthiest ;)

  4. 22

    says

    I try to buy foods while they’re in season simply because they’re cheaper, but like you, sometimes give into cravings that are out of season. This fish looks wonderful…and has me craving a beach vacation!

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