Crispy Coconut Salmon Bake Recipe

About this recipe

A flavorful pescatarian dinner featuring salmon coated in a crunchy coconut, peanut, and breadcrumb crust, baked to perfection. Ideal for those seeking a quick yet satisfying solution for dinner.

Ingredients

• 50 g The Select Aisle Bread Crumbs
• 1 Combo Tong Garden Salted Peanuts 160Gm And Jimmy Cocktail Margarita Cocktail Mixer 250Ml
• 2 ltr Figaro Extra Light Olive Oil
• 100 g Coconut Shredded
• 150 g Coconut Diced
• 120 g Golden Prize Pink Salmon Fillet In Oil

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Place 2 salmon fillets in a plastic bag or glass dish with 1/2 cup olive oil. Let them marinate in the refrigerator for at least 1 hour.
3. 3. In a shallow dish, mix 1/2 cup The Select Aisle Bread Crumbs, 2 tablespoons chopped peanuts, and 2 tablespoons shredded coconut.
4. 4. Dredge one side of each marinated salmon fillet in the mixture, pressing gently to ensure the coating sticks.
5. 5. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Place the salmon fillets in the skillet, breadcrumb side down. Be cautious as it may splatter.
6. 6. Cook the salmon undisturbed for 3 minutes to create a crispy crust.
7. 7. Flip the salmon fillets over and transfer the skillet to the preheated oven. Bake for 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
8. 8. Remove the skillet from the oven and let the salmon rest for 2 minutes before serving.
9. 9. Serve the crispy coconut salmon warm, garnished with additional peanuts or shredded coconut if desired.