Nutty Crusted Salmon w/Coconut Rum Sauce

Name: Nutty Crusted Salmon w/Coconut Rum Sauce
Yield: 2
Cuisine: American
Ingredients: NUTTY CRUSTED SALMON; 2 medium salmon, skinless filet; 3 - 4 Tbsp almond butter; 1/4 c pretzels, butter snap; 1/4 c pecans; 2 Tbsp mayonnaise; PEACHY COCONUT RICE; 2 c cooked brown rice; 1/2 c peaches, chopped; 1/4 c coconut, shredded; 2 Tbsp brown sugar; 1 tsp vanilla; 2 Tbsp butter; salt; PICO DE GALLO; 1/4 c green peppers, diced; 1/4 c tomatoes, diced; 2 Tbsp onion, diced; 1/4 c corn, roasted and cut; 1/4 c avocado, diced; 1 - 2 Tbsp lime juice; salt; 1 Tbsp parsley, chopped; 1/4 tsp garlic powder; 1 pinch cayenne; COCONUT RUM SAUCE; 1/4 c spicy rum; 1/3 c coconut milk; 2 Tbsp honey; 3 Tbsp brown sugar

By Kim Biegacki
@pistachyoo

Nutty Crusted Salmon w/Coconut Rum Sauce over a bed of Peachy Coconut Rice topped with fresh Pico de Gallo.

This is the first local mystery Farm Fresh Contest that I have entered. We had 5 ingredients that we had to use in our dish.
1. peaches
2. tomatoes
3. green peppers
4. avocados
5. almond butter

This is what I came up with.

Blue Ribbon Recipe

This salmon is better than I've ever had at a restaurant. Sweet, savory and crunchy my taste buds couldn't get enough of this! There are so many layers of flavor in this dish. I can't wait to serve this to my seafood loving friends... I'm sure they will love this as much as I did. The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

22 Comments

Serves:

Method:

Bake

Ingredients

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NUTTY CRUSTED SALMON
2 medium

salmon, skinless filet
3 - 4 Tbsp

almond butter
1/4 c

pretzels, butter snap
1/4 c

pecans
2 Tbsp

mayonnaise
PEACHY COCONUT RICE
2 c

cooked brown rice
1/2 c

peaches, chopped
1/4 c

coconut, shredded
2 Tbsp

brown sugar
1 tsp

vanilla
2 Tbsp

butter
·

salt
PICO DE GALLO
1/4 c

green peppers, diced
1/4 c

tomatoes, diced
2 Tbsp

onion, diced
1/4 c

corn, roasted and cut
1/4 c

avocado, diced
1 - 2 Tbsp

lime juice
·

salt
1 Tbsp

parsley, chopped
1/4 tsp

garlic powder
1 pinch

cayenne
COCONUT RUM SAUCE
1/4 c

spicy rum
1/3 c

coconut milk
2 Tbsp

honey
3 Tbsp

brown sugar
2 Tbsp

butter

How to Make Nutty Crusted Salmon w/Coconut Rum Sauce

Step-by-Step

Crush your pecans, pretzels and then add your almond butter to make crust and set aside.
Rinse of your fish fillets and pat dry. Add butter to pan heat skin side down at fillets and grill 4 to 5 minutes. Remove from pan, cover top of filet with mayonnaise and then add your mixture of almond butter, pretzels, and pecans to the top. Pat it on gently. Cook in oven for 15 - 20 minutes. Add a little butter to pan at the bottom.
Dice up all your ingredients for the pico while cooking your fish and set aside.
Add all ingredients for your rum sauce in a pan and cook down till thick. You may need to add a little more brown sugar if not thick enough.
Heat your cooked rice and add the other ingredients to the rice. Plate your rice, add fish on top, drizzle your rum sauce and then add pico on top. Ready to eat.