Coconut Crusted Salmon Pineapple Salsa (Recipe for Printing)

Tender salmon coated in coconut, topped with zesty pineapple salsa for a luscious tropical-inspired meal.

# What You Need:

→ Salmon

01 - 4 salmon fillets, approximately 6 ounces each
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Coconut Crust

04 - 1 cup shredded unsweetened coconut
05 - 2 tablespoons all-purpose flour
06 - 1 large egg, beaten
07 - 2 tablespoons panko breadcrumbs
08 - 1 tablespoon honey, optional for glaze

→ Pineapple Salsa

09 - 1 cup fresh pineapple, diced
10 - 1/4 cup red bell pepper, diced
11 - 1 tablespoon fresh cilantro, finely chopped
12 - 1 teaspoon fresh lime juice
13 - Pinch of salt

→ Cooking Oils and Garnish

14 - 2 tablespoons coconut oil
15 - Non-stick cooking spray or olive oil, for greasing
16 - Lime wedges, for serving
17 - Fresh cilantro leaves, for garnish

# How to Make It:

01 - Pat salmon fillets dry with paper towels and season both sides with salt and freshly ground black pepper.
02 - Arrange flour in one shallow dish, beaten egg in another, and combine shredded coconut with panko breadcrumbs in a third. Lightly dredge each fillet in flour, dip in beaten egg, and press into the coconut mixture to coat all sides evenly.
03 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with olive oil or non-stick spray. Arrange the coated salmon fillets on the prepared sheet. Bake for 12 to 15 minutes, or until the coconut is golden and the salmon flakes easily with a fork.
04 - Heat coconut oil in a large skillet over medium-high heat. Gently place coconut-coated salmon fillets in the pan and cook each side for 3 to 4 minutes, or until golden brown and cooked through.
05 - Preheat air fryer to 375°F (190°C). Spray the basket with non-stick spray. Arrange fillets in a single layer and cook for 8 to 10 minutes, flipping halfway through, until the crust is crisp and the salmon is cooked through.
06 - Combine diced pineapple, red bell pepper, cilantro, lime juice, and a pinch of salt in a bowl. Gently mix to fully incorporate flavors.
07 - Top each salmon fillet with a generous spoonful of pineapple salsa and a squeeze of fresh lime juice. Garnish with fresh cilantro leaves. Serve over jasmine rice, coconut rice, or mixed greens, and pair with grilled vegetables if desired.
08 - Drizzle lightly with honey or sweet chili sauce for additional flavor, if preferred.

# Extra Tips:

01 - For extra crunch, toast coconut lightly before coating the salmon.
02 - Pineapple can be substituted with mango or papaya for a different tropical accent.
03 - Always add fresh lemon or lime juice just before serving to enhance brightness and flavor.
04 - Rich in omega-3 fatty acids and vitamin C; provides fiber and healthy fats for balanced nutrition.

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