Coconut Chile Lime Crusted Salmon
The hubs and I try to incorporate fish (or seafood) at least once per week. I love cooking fish because it’s usually easy to prepare and cooks up quick. Salmon is a frequent choice because we love it and the healthy omega-3’s for the nutritional value. My go-to seasoning for easy salmon is dill and paprika, but it was time for something different. That’s why I developed this recipe for Coconut Chile Lime Crusted Salmon.
The combination of flavors on this crusted salmon recipe would definitely be categorized as Asian fusion. These are some of my favorite tastes. Coconut and ginger are a match made in Heaven.
The coconut crust toasts up perfectly while the salmon cooks, giving the dish a natural sweetness and a delicate crunchy texture. The crushed red pepper adds just enough spicy heat without overdoing it. I’m pretty sensitive to spicy, but I can handle the heat in this dish without a problem. (The sacrifices we make for those we love!)
Since I’m often cooking for two, this recipe is made for two—but it would scale very easily. I can see this salmon recipe being great for a dinner party or entertaining. Cut the salmon into chunks before adding the coconut crust, and you’ve got a new spin on a shareable small plate.
Salmon usually has skin on where we buy it. My trick for easily separating the fillet from the skin is to cook it with the skin on, then use a large metal spatula with a sharp edge to get right in between the skin and the fish. It lifts away flawlessly 99% of the time.