Nutty Crusted Salmon w/Coconut Rum Sauce

2
Kim Biegacki

By
@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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
2
Method:
Bake

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
  • 2 Tbsp
    butter

How to Make Nutty Crusted Salmon w/Coconut Rum Sauce

Step-by-Step

  1. Crush your pecans, pretzels and then add your almond butter to make crust and set aside.
  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.
  3. Dice up all your ingredients for the pico while cooking your fish and set aside.
  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.
  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.

Printable Recipe Card

About Nutty Crusted Salmon w/Coconut Rum Sauce




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