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.
Coconut Cashew Crusted Salmon with Tropical Salsa
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you read the book “Animal, Vegetable, Miracle?”
Do you try to buy foods when they’re in season?
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
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!
Mmm! I need to pick up some salmon! I’ve never tried it with coconut.
This is all my favorite ingredients! Yumm
I definitely try to buy food while it’s in season!
I wish I had pineapple just sitting in my fridge. We try to buy by season because it is usually cheaper. What kind of camera do you use?
I have a Canon T3 that I got this past summer.
I try and buy foods when they are in season (only started doing that after reading Animal, Vegetable, Miracle), because they are cheaper, but sometimes I do a little tropical purchasing :)
That looks fab. Gosh I love salmon. Have you ever done it en papillote? so juicy.
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 ;)
Haha…I started to get a little annoyed with ol’ Barbara by the end of that book. Props to her and her family for eating ONLY local and seasonal…but sometimes I need a banana or an avocado in the winter!!
Haha yeah, there are bananas on our countertop at all times. That’s one thing I can’t give up. Sorry, Barbara.
*drool*
That coconut coating looks AMAZING. Do you think I could use it on tofu or tempeh? Thanks!
Yes, definitely! I bread tofu in coconut all the time. The cashews would be a nice crunch to the tofu texture.