Nutty Crusted Salmon w/Coconut Rum Sauce
By
Kim Biegacki
@pistachyoo
1
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.
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. 
Ingredients
-
NUTTY CRUSTED SALMON
-
2 mediumsalmon, skinless filet
-
3 - 4 Tbspalmond butter
-
1/4 cpretzels, butter snap
-
1/4 cpecans
-
2 Tbspmayonnaise
-
PEACHY COCONUT RICE
-
2 ccooked brown rice
-
1/2 cpeaches, chopped
-
1/4 ccoconut, shredded
-
2 Tbspbrown sugar
-
1 tspvanilla
-
2 Tbspbutter
-
·salt
-
PICO DE GALLO
-
1/4 cgreen peppers, diced
-
1/4 ctomatoes, diced
-
2 Tbsponion, diced
-
1/4 ccorn, roasted and cut
-
1/4 cavocado, diced
-
1 - 2 Tbsplime juice
-
·salt
-
1 Tbspparsley, chopped
-
1/4 tspgarlic powder
-
1 pinchcayenne
-
COCONUT RUM SAUCE
-
1/4 cspicy rum
-
1/3 ccoconut milk
-
2 Tbsphoney
-
3 Tbspbrown sugar
-
2 Tbspbutter
How to Make Nutty Crusted Salmon w/Coconut Rum Sauce
- 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.
