Coconut Crusted Salmon Recipe
Whether you need the perfect appetizer or an easy family meal - these coconut crusted salmon are your answer! Crispy and tender bites of salmon, coated in shredded coconut, and dunked in a sweet chili sauce, what's not to love?
Ingredients
- ½ cup all-purpose flour
- 1 teaspoon sea salt
- 2 large eggs
- 2 cups desiccated coconut, unsweetened
- 1 ½ lb salmon, cut into 2-inch cubes
- Coconut oil, for frying
- Cilantro, chopped chilis, and sweet chili sauce, to serve
Instructions
- Whisk the flour and sea salt in a small bowl. In another small bowl, whisk the egg with 1 tablespoon of water. Add the coconut to another small bowl.½ cup all-purpose flour, 1 teaspoon sea salt, 2 large eggs, 2 cups desiccated coconut
- Keeping one hand for the egg and the other for the flour and coconut, dip each piece of salmon first in the flour, second in the egg, and third in the coconut. Set the pieces aside on a plate or tray while you finish the rest.2 cups desiccated coconut, 1 ½ lb salmon
- Heat the coconut oil in a medium-sized cast iron or non-stick frying pan over medium-high heat. You want about a ¼ inch of oil in the bottom of the pan.Coconut oil
- Working in batches, add the salmon to the hot pan. Cook for 5-6 minutes, turning the pieces so they brown on all sides. Remove the salmon from the pan and place them on some paper towels while you finish the rest. Add more coconut oil to the pan as needed.
- Serve the salmon topped with a little cilantro, a sprinkling of chopped chilis, and the sweet chili sauce on the side.
Serving: 1 = ¼ of the recipe, Calories: 673kcal, Carbohydrates: 22g, Protein: 41g, Fat: 48g, Saturated Fat: 33g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 187mg, Sodium: 708mg, Potassium: 1116mg, Fiber: 7g, Sugar: 3g, Vitamin A: 203IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 4mg