With simple, wholesome ingredients, this salmon dinner will transport you to a tropical getaway with it’s coconut mango flavors and spice
- 1 ripe mango
- ½ cup ripe pineapple
- ¼ cup chopped cilantro (or to taste)
- ¼ cup chopped red onion
- 2 Tbsp. lime juice
- ½ jalapeño, de-seeded
- ½ yellow sweet pepper
- ¼ cup coconut flour
- 2/3 cup shredded coconut, unsweetened
- 1/3 teaspoon sea salt
- 2 eggs, beaten
- 2 pounds salmon, skinned and cut into 6–8 pieces
- Put mango, pineapple, onion, jalapeno and sweet pepper into a food processor. Process until ingredients are finely chopped. Add lime juice and hand chopped cilantro. Let flavors rest at least 4 hours to overnight in the refrigerator.
- For the salmon:
- Preheat the oven to 375 degrees.
- Mix the coconut flour, shredded coconut, and sea salt in a small bowl; set aside.
- Dip the salmon pieces in the egg, then evenly coat with the coconut mixture. Line up on a foil-lined baking sheet.
- Bake for 10-15 minutes, flipping once to allow for even browning.* (Internal temperature should be higher than 135 degrees.)
- Serve warm with cold salsa on top. The contrast between warm salmon and cool salsa makes for a delightful combination!
Note: I recommend using thicker salmon fillets. Thinner pieces tend to dry out quickly with the coconut flour mixture.
Cooking time may vary as much as 15-20 minutes, depending on the thickness of your salmon. Make sure you check with a meat thermometer for doneness.