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 tablespoon(s) almond butter; 1/4 cup(s) pretzels, butter snap; 1/4 cup(s) pecans; 2 tablespoon(s) mayonnaise; ## PEACHY COCONUT RICE; 2 cup(s) cooked brown rice; 1/2 cup(s) peaches, chopped; 1/4 cup(s) coconut, shredded; 2 tablespoon(s) brown sugar; 1 teaspoon(s) vanilla; 2 tablespoon(s) butter; - salt; ## PICO DE GALLO; 1/4 cup(s) green peppers, diced; 1/4 cup(s) tomatoes, diced; 2 tablespoon(s) onion, diced; 1/4 cup(s) corn, roasted and cut; 1/4 cup(s) avocado, diced; 1 - 2 tablespoon(s) lime juice; - salt; 1 tablespoon(s) parsley, chopped; 1/4 teaspoon(s) garlic powder; 1 pinch(es) cayenne; ## COCONUT RUM SAUCE; 1/4 cup(s) spicy rum; 1/3 cup(s) coconut milk; 2 tablespoon(s) honey; 3 tablespoon(s) brown sugar

(3 RATINGS)

293 Pinches 3 Photos

Kim Campbell

Youngstown, OH

Updated on Sep 30, 2014

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.

Rate

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

prep time

cook time

method Bake

yield 2 serving(s)

Ingredients

NUTTY CRUSTED SALMON
2 medium salmon, skinless filet
3 - 4 tablespoons almond butter
1/4 cup pretzels, butter snap
1/4 cup pecans
2 tablespoons mayonnaise
PEACHY COCONUT RICE
2 cups cooked brown rice
1/2 cup peaches, chopped
1/4 cup coconut, shredded
2 tablespoons brown sugar
1 teaspoon vanilla
2 tablespoons butter
- salt
PICO DE GALLO
1/4 cup green peppers, diced
1/4 cup tomatoes, diced
2 tablespoons onion, diced
1/4 cup corn, roasted and cut
1/4 cup avocado, diced
1 - 2 tablespoons lime juice
- salt
1 tablespoon parsley, chopped
1/4 teaspoon garlic powder
1 pinch cayenne
COCONUT RUM SAUCE
1/4 cup spicy rum
1/3 cup coconut milk
2 tablespoons honey
3 tablespoons brown sugar
2 tablespoons butter

How To Make nutty crusted salmon w/coconut rum sauce

Step 1

Crush your pecans, pretzels and then add your almond butter to make crust and set aside.

Step 2

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.
Step 3

Dice up all your ingredients for the pico while cooking your fish and set aside.
Step 4

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.
Step 5

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.
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