Coconut-Crusted Salmon with Coconut Chili Sauce
Ingredients
1 can (around 14 ounces) unsweetened coconut milk
3 tablespoons fresh lime juice
1 teaspoon honey
1⁄2 teaspoon Sriracha
Salt and pepper
1⁄2 cup shredded unsweetened coconut
1⁄4 cup panko
4 (6 ounces each) salmon fillets
2 teaspoons olive oil
Instructions
1. To make sauce: Combine coconut milk, 1 tablespoon lime juice, honey and Sriracha in a small saucepan and cook over medium-high heat until the sauce reduces and thickens, about 5 to 10 minures. Season sauce with salt to taste.
2. Preheat oven to 375*F.
3. Combine coconut, panko, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper in small bowl. Toss well and then spread mixture on large plate.
4. Brush the top sides of salmon with remaining lime juice. Season fillets with salt and pepper. Working one piece at a time, dip the top side of each piece in the coconut mixture, making sure the surface is well-coated, patting mixture onto fish if necessary to adhere.
5. Heat oil in a large oven-safe skillet over medium heat. Carefully place salmon coating side down in the skillet and cook for 3 minutes or until the topping is lightly browned. Carefully flip fish over and cook another 3 minutes. Transfer skillet into oven and bake until salmon is firm to the touch and the interior is flaky but still moist, 2 to 6 minutes. (Or until an instant read thermometer reaches 130*F.)
6. Serve salmon topped with Coconut Chili Sauce.
Comments
This recipe is from Sippity Sup. I thought it was great served with rice and the sauce was delicious. I love how easy it was to bring the whole thing together.
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