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As the days grow warmer and the sun shines brighter, there’s an undeniable urge to embrace the vibrant flavors of summer. Tropical Paradise Salmon is a recipe that perfectly captures this essence, drawing inspiration from lush, tropical ingredients that transport your taste buds to a sun-soaked beach. This dish combines the tender, rich flavor of salmon with a delightful coconut crust, paired with a refreshing pineapple salsa that adds a burst of sweetness and crunch. Whether you are a seafood aficionado or simply seeking a healthy meal option, this recipe is sure to impress at summer gatherings or serve as a delightful weeknight dinner.

Coconut Crusted Salmon with Pineapple Salsa

Dive into the vibrant flavors of summer with Tropical Paradise Salmon! This mouthwatering dish features tender salmon coated in a crunchy coconut crust, perfectly paired with a refreshing pineapple salsa. It's not only delicious but also packed with health benefits, making it a fantastic choice for your gatherings or weeknight dinners. Explore the harmony of tropical ingredients that will transport your taste buds to sunny shores, celebrating both flavor and nutrition in every bite.
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Ingredients
  

For the Coconut Crusted Salmon:

4 salmon fillets (about 6 oz. each)

1 cup shredded unsweetened coconut

1/2 cup panko breadcrumbs

1/4 cup all-purpose flour

2 large eggs

1 tablespoon Dijon mustard

Salt and pepper, to taste

2 tablespoons coconut oil or olive oil (for frying)

For the Pineapple Salsa:

1 cup fresh pineapple, diced

1/2 red bell pepper, finely chopped

1/4 red onion, finely chopped

1 jalapeño, seeds removed and finely chopped (optional for heat)

Juice of 1 lime

2 tablespoons fresh cilantro, chopped

Salt, to taste

Instructions
 

Prepare the Pineapple Salsa:

    - In a medium bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño (if using), lime juice, and chopped cilantro.

      - Season with salt to taste and mix well. Set aside to let the flavors meld.

        Prepare the Salmon:

          - Preheat your oven to 425°F (220°C) if finishing in the oven or prepare a skillet over medium heat for frying.

            - Set up a breading station with three shallow dishes:

              - In the first, place the flour mixed with a pinch of salt and pepper.

                - In the second, whisk the eggs with the Dijon mustard.

                  - In the third, mix the shredded coconut and panko breadcrumbs.

                    Coat the Salmon:

                      - Dip each salmon fillet first into the flour, coating it lightly.

                        - Next, dip it into the egg mixture, allowing any excess to drip off.

                          - Finally, press the fillet into the coconut and panko mixture, ensuring an even coat on all sides.

                            Cook the Salmon:

                              - Pan-frying: Heat the coconut or olive oil in a large skillet over medium heat. Once hot, add the coconut-crusted salmon fillets. Cook for about 4-5 minutes on each side or until golden brown and cooked through (internal temperature should reach 145°F or 63°C).

                                - Baking (optional): For a healthier version, you can also bake the fillets on a lined baking sheet for about 12-15 minutes until golden and flaky.

                                  Serve:

                                    - Place the coconut crusted salmon on plates and top generously with pineapple salsa.

                                      - Garnish with lime wedges if desired, and serve immediately. Enjoy your Tropical Paradise Salmon!

                                        Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings