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.
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.
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.
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. 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.
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.
Have you read the book “Animal, Vegetable, Miracle?”
Do you try to buy foods when they’re in season?