Coconut Crusted Salmon & Mango Salsa

2
Ashley Burnam

By
@MissAshley

We try to eat salmon twice a week so I'm always trying to mix up the flavors. This one came to me after I actually had some coconut shrimp and was like "why haven't I put this on salmon before?!"
enjoy :)

Rating:

★★★★★ 1 vote

Comments:
Serves:
2
Prep:
20 Min
Cook:
20 Min
Method:
Pan Fry

Ingredients

  • MANGO SALSA TOPPING

  • 2
    mangos, peeled and diced
  • 3
    roma tomatoes, diced
  • 1/2 bunch
    chopped cilantro
  • 1-2
    limes, juiced
  • 1/2 c
    red onion, chopped
  • 2
    serrano peppers, finely chopped, seeds removed
  • 1 Tbsp
    dijon mustard
  • 1 tsp
    dried oregano
  • 1
    drizzle of siracha, hot red chili sauce
  • 1 Tbsp
    garlic, chopped
  • 1 tsp
    powdered ginger, can sub fresh minced ginger if you have it.
  • 1 tsp
    chili powder
  • ·
    salt/pepper to taste
  • FOR THE SALMON

  • 3/4 lb
    salmon filet, skin on
  • 1 c
    coconut, shredded
  • 1 tsp
    of each-chili powder, garlic powder, onion powder

How to Make Coconut Crusted Salmon & Mango Salsa

Step-by-Step

  1. In cold water, rinse the salmon and rub off any loose scales, then lightly pat dry the flesh of the salmon. Add salt and a light coat of pepper to each filet.
  2. In a bowl, toss together the coconut, chili powder, garlic/onion powder and some more salt and pepper until the coconut is basically coated with chili powder
  3. Sprinkle and pat the coconut mixture on the flesh of the salmon heavily and wrap tightly in plastic wrap, refrigerate for about 30 minutes and up to 2 hours to secure the coconut on the fish.
  4. While the crust is setting, you have time to make the salsa. start by adding all of the chopped ingredients to a bowl. (mangos, tomatoes, cilantro,a nd onion)
  5. Then add the remainder of the seasonings to the bowl and stir, taste on a chip or a spoon to see if you want to make it more spicy or salty. If not, refridgerate until the salmon is ready.
  6. After the salmon has set, heat up a large saute pan or grill pan to medium high. Drizzle some olive oil in the pan and place the fish coconut side down for about 6 minutes(until it's golden). Try not to move it until you flip so you don't scrape off the coconut.
  7. After you've flipped the salmon, let it cook for another 8 or so minutes, or until the skin is basically torched and will peel right off the fish. Make sure you DO NOT cover the fish for any reason as this will make the coconut soggy.
  8. So you don't freak out--the salmon skin WILL be burned. After peeling the skin from the bottom of the fish you can sit it on a bed of rice ( I like to mix a boil in a bag rice with the remainder of the cilantro, a little lime juice, some powdered ginger, salt and pepper)
  9. Drop a hefty scoop of the mango salsa on the salmon and serve. The salsa is great leftover with tortilla chips too!

    Promise to make this soon! I make it for my boyfriend all the time and it blows him away!

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About Coconut Crusted Salmon & Mango Salsa




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