“Lime in the Coconut” Salmon

Coconut Lime Salmon

Salmon marinated in coconut milk and lime juice is crusted with spicy, lime-infused coconut flakes and toasted cashew crumbs then baked until hot and flaky.

It’s light and flavorful, easy to make, healthy and delicious.

Coconut and lime love each other and in return, salmon loves what they do for it. These are two of the best flavors to use with fish and especially on salmon.

It  has a distinct flavor of its own, one that’s hard to describe and unlike any other type of fish I’ve ever tasted.

It’s kind of sweet, a little buttery and if you cook it right will melt in your mouth from all that good fat it’s full of.

Coconut Lime Salmon
The lime really perks it up and the coconut gives it a tropical, exotic feeling. It’s precisely the kind of food you want to eat in the summer time.

Close your eyes and you can almost imagine you’re on a beach somewhere dining al fresco with the salty sea a stone’s throw away.

So. . .Put the “lime in the coconut” and drink eat it all up!

{I love that song from my favorite movie of all-time, Practical Magic.}

Coconut Lime Salmon
This goes great with my blueberry and corn salsa (pictured).

Coconut Lime Salmon

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 6 servings

Coconut Lime Salmon

Salmon marinated in coconut milk and lime juice is crusted with spicy, lime-infused coconut flakes and toasted cashew crumbs then baked until hot and flaky. It's light and flavorful, easy to make, healthy and delicious.

INGREDIENTS:

2 pounds wild salmon (I used 2 pieces that were 1 pound each)
the zest of 2 limes plus 3 tablespoons fresh lime juice, plus lime wedges for serving
1 can unsweetened coconut milk
1 + 1/2 cups cashews
1 cup unsweetened coconut flakes
1/8 teaspoon cayenne pepper or black pepper

INSTRUCTIONS:

  1. In a shallow pan whisk the coconut milk and lime juice together. Place the salmon skin side up into the pan, cover and refrgerate at least 1 hour or longer.
  2. Heat a frying pan over medium heat and toast the cashews, stirring often, until they get some lightly golden spots on them. Remove from heat and cool.
  3. Pulse the cashews in a food processor until finely ground. Add the coconut, salt, cayenne and lime zest; pulse until combined.
  4. Preheat oven to 400 degrees F.
  5. Remove the salmon from the coconut milk and place skin side down in a large roasting pan or baking sheet.
  6. Spoon the coconut cashew mixture evenly over them and press it down with your hands.
  7. Bake the salmon until cooked through 20 - 25 minutes, depending on their size - internal temperature on a meat thermometer should reach 140 - 145 degrees F.
  8. Serve with lime wedges, lemon tarter sauce and/or blueberry corn salsa.

Notes:

Recipe from Moosewood Restaurant Favorites

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/lime-in-the-coconut-salmon/

Coconut Lime Salmon

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