Easy! Coconut Crusted Salmon with a Spicy Apricot Dip
I was really craving some coconut shrimp, but unfortunately my supermarket was sold out. I decided instead to try coconut crusted salmon, and the experiment payed off! The coconut paired very well with the salmon and both were excellent with the dipping sauce. Baking the salmon also makes it a lot healthier than having fried shrimp. However, you can easily adapt the recipe by using shrimp instead and turning the shrimp half way through cooking to have equal crusted sides.
Ingredients
2 salmon fillets
1 egg
20g of breadcrumbs
20g of desiccated coconut
salt and pepper
1 tbsp of flour
1 pinch of salt
Dip
3 heaped tablespoons of apricot jam or preserves
3/4 tsp of chilli flakes
1-1.5 tsp of white wine vinegar
Preparation
- Preheat your oven to 200C fan.
- Gently dab the fillets with a paper towel.
- Line a large oven dish with baking or parchment paper.
- In a bowl or on a large plate, combine the breadcrumbs, coconut and salt.
- Dip your salmon fillets on top a plate with the flour. Shake off the excess.
- Dip again in egg (whisked) and then in to the bowl or plate with the coconut, breadcrumbs and salt.
- Place your salmon on to the lined dish.
- Bake in the oven for 12-15 minutes or until just opaque.
- Combine the apricot jam, chilli flakes and white wine vinegar. Combine and the store in the fridge until the fish is done.
- Serve the fish along side the dipping sauce and your choice of salad. I simply combined cucumber, edamame and tomato with a sprinkle of salt and pepper and a dash of lemon juice.
- Enjoy :)
