dairy free · egg-free · Fish / Seafood · Fruit · lunch · Salad · vegetable

Coconut Crusted Salmon Bites with Pineapple Salsa

I was feeling tropical this week with the heatwave going on and was thinking about palm trees and coconuts when I stumbled into the grocery store at one point.  With my BBQ out of the picture  (it died last week), I needed something fresh, quick (it was the kid’s swim class that night) with as little heat needed as possible (it was way too hot outside) and if it was just for me, a salmon tartare would have hit the spot but with my kids to feed that was not in the cards.  But salmon was a good idea and staying on my tropical theme with coconuts, it was a match made for this type of day and mood.

The salmon cooks so fast that you can prepare your salsa before.  Simply combine all the ingredients and toss together, adjusting the seasoning with salt and pepper to taste.

For the salmon, mix together the panko and grated coconut with a pinch of salt.  Season the salmon with the lime zest, 1/2 tsp of the coconut oil and salt and pepper.  In a large skillet, heat on medium to high heat the remaining coconut oil.  Toss the salmon in the panko mixture and fry 2 to 3 minutes per side.  Drain on a paper towel once cooked.

Serve with the salsa and wedge of lime and if desired a little arugula tossed with some lime juice, salt and pepper.

Ingredients for 4 portions:

For the salmon

  • 4 salmon fillets cut into big cubes so that they are about the same size
  • 1/2 cup of panko
  • 1/2 cup of unsweetened grated coconut
  • 2 tbsp of coconut oil (can be substituted for canola oil)
  • Zest of 1 lime and quarters of lime for serving
  • Salt and pepper to taste

For the salsa

  • 1 cup of diced pineapple
  • 1 cup of diced cucumbers
  • 1 cup of diced red bell pepper
  • 1 green jalepeno minced
  • 2 green onions minced
  • Zest and juice of 2 limes
  • 2 tbsp of olive oil
  • Salt and pepper to taste
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