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Lilly’s Table

 
 
Coconut-Kale Salad
© Lillys-Table.com Photo of Coconut Crusted Salmon
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Coconut Crusted Salmon

from Coconut Salmon & Squash with Coconut Kale Salad, the Week of November 3, 2013.
View the previous recipe for this meal.

Salmon fillets are breaded with unsweetened coconut and baked until the coating is crispy and the salmon is tender. Select Wild Salmon fillets. The salmon is adhered with a thin coat of mayonnaise but an egg wash will work well if you prefer.

Ingredients

  • 10 ounces salmon, wild, cut in 2 fillets
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 teaspoon mayonnaise, or 1 egg
  • ½ cup coconut, finely shredded and unsweetened

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 425.

Sprinkle each fillet with a light pinch of salt and pepper.

Spread the mayonnaise on the flesh of each. Alternatively, if using the egg wash, whisk the egg in a shallow dish and dip the flesh (not the skin) into the wash.

Shake the coconut in a shallow dish. Dip in and adhere the flakes onto the salmon.

Place skin side down on a baking sheet lined with parchment or foil. Sprinkle with another pinch of salt— only if desired.

Roast for 6-10 minutes until the salmon is barely firm to the touch.

Alternatively, if you want more of a golden crust, bake only 4-8 minutes, until almost firm. Then cook under your broiler for about 2-3 additional minutes. Watch it carefully under the broiler as it can go from white sparkly flakes to burnt quickly.