Monday, July 6, 2009

Coconut Crusted Salmon with mango peach salsa


I combined it with arugula salad and sweet potato wedge.

I love this meal! Its simple to make, healthy, tasty, and a great summer time dish!

You don't even need a recipe. Here's the low down on the dish. Mix in a small bowl 1 egg, 2-3 tbsp of a coconut oil, and any type of sweet vinaigrette dressing. I used a strawberry blush/balsamic vinaigrette. Then coat the salmon in the liquid mixture. In a second bowl place 1/2 cup almond meal and 1/2 shredded coconut. Dip the salmon in the dry mix until lightly coated. Bake in over on 400 Degrees for about 10-15 minutes then broil the 2 minutes or so. For the salsa you can buy a mango peach salsa from the store and add in diced purple onion, cilantro, and jalapeno if you want a good kick of spice. Or you can make the salsa from scratch. See recipe below.
Prep Time: 15 minutes
•2 mangos, peeled and chopped
•2 fresh peaches, peeled and chopped
•1 sweet onion, diced
•1 medium tomato, diced (optional)
•2 cloves garlic
•2 tbsp chopped fresh cilantro
•juice of one lime
•dash salt and pepper

Combine all ingredients and chill. If you have a food processor, you can process all the ingredients in chunks, rather than dicing and chopping. Chill before serving.
Makes four servings of mango salsa.

After salmon is done, place on salsa on top and chow down!

P.S. This goes great with a Pinot Grigio!


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