Crispy Coconut Salmon
This is a light fried Sockeye Salmon recipe with a island flavor of coconut. Easy to prepare and provides a complimentary flavor profile to our Salmon!
Cut the salmon into small portions (2-3 ounces) and season both sides generously with salt and pepper.
Pour the coconut milk, coconut, and Panko into separate shallow pans. Whisk the milk until smooth. Dip the fillets into the coconut milk. The fish should be thickly coated, but let the excess drip back into the pan. Coat lightly in the coconut and dredge evenly in the Panko.
Heat a large frying pan over medium-low heat.
Add the olive oil and when it sizzles slightly, add half the fillets being careful not to crowd them.
Cook until nicely browned, 5 to 7 minutes; turn and brown the fillets on the other side until done. Add more oil if needed and cook the remaining fillets.
Remove and squeeze a lime wedge over each filet. Garnish with cilantro.
Serve with the extra limes and Yukon Gold Chips. Enjoy!!
How to make
(1.5) pounds skinless sockeye salmon fillet, ½ to 1-inch thick, pin bones removed
(1) cup unsweetened coconut milk
(1) cup unsweetened shredded coconut
(1) cup Panko (Japanese breadcrumbs) or plain fine breadcrumbs
(¼) cup olive oil
(1) lime, cut into eight wedges
Fresh cilantro for garnish