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.
- 3/4 pound wild salmon
- 1/8 cup unsweetened shredded coconut
- 1/8 cup breadcrumbs
- 1/8 cup unsalted cashews, finely chopped
- 1 kiwi, diced
- 1 tomatillo, diced
- 1/2 yellow pepper, diced
- 1/2 cup diced pineapple
- 1/4 cup chopped fresh cilantro
- juice of one lime
- 1 teaspoon sugar
- salt & pepper
- Preheat oven to 425 degrees. Line a baking sheet with parchment, aluminum foil or a silpat.
- Combine coconut, cashews and breadcrumbs in a dish and mix together.
- Season salmon with salt & pepper and spray with cooking spray.
- Coat salmon in coconut, cashew, breadcrumb mixture and lay on baking sheet. Spray again lightly with cooking spray before putting it in the oven.
- 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)
- 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)
- Top baked salmon with salsa.
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?