Dive into a culinary adventure with our Coconut Crusted Salmon with Chimichurri! This dish combines the rich, flaky goodness of salmon with a crunchy, golden coconut crust that will tantalize your taste buds. Drizzled with vibrant chimichurri sauce, it's not just a meal; it's an experience that will elevate your dinner table to gourmet status. Whether you're impressing guests or treating yourself to a delightful weeknight dinner, this recipe is quick, easy, and packed with flavor. Ready to make your taste buds dance? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 cup unsweetened shredded coconut
- ½ cup almond flour
- 2 eggs, beaten
- Salt and pepper to taste
- 1 cup chimichurri sauce
Instructions
- Prepare the salmon fillets by patting them completely dry with paper towels to ensure the coconut coating will adhere properly.
- In a shallow dish, mix the shredded coconut and almond flour together, seasoning the mixture with salt and black pepper.
- Beat the eggs in a separate shallow bowl, creating an egg wash for coating the salmon.
- Dip each salmon fillet first into the beaten eggs, ensuring complete coverage, then carefully coat the fillet in the coconut-almond flour mixture, pressing gently to help the crust adhere.
- Preheat a large non-stick skillet over medium-high heat and add a small amount of olive oil to prevent sticking.
- Carefully place the coconut-crusted salmon fillets into the hot skillet, cooking for approximately 3-4 minutes on each side until the crust is golden brown and the salmon is cooked to medium (internal temperature of 145°F).
- Remove the salmon from the skillet and let rest for 2-3 minutes to allow the juices to redistribute.
- Plate the salmon and generously drizzle chimichurri sauce over the top, garnishing with fresh herbs like parsley or cilantro if desired.
- Serve immediately with a side of roasted vegetables or a light salad to complement the rich flavors of the coconut crust and chimichurri sauce.
Tips
- Dry the Salmon Well: Ensure your salmon fillets are patted dry with paper towels before coating them. This step is crucial for the coconut crust to stick properly and achieve that perfect crunch.
- Customize the Crust: Feel free to experiment with the coconut-almond flour mixture by adding spices like paprika or garlic powder for an extra kick of flavor.
- Monitor Heat: Keep an eye on the skillet temperature. If it's too hot, the coconut can burn before the salmon is cooked through. A medium-high heat is ideal for a golden crust.
- Use Fresh Chimichurri: For the best flavor, consider making your own chimichurri sauce. Fresh herbs, garlic, and a splash of vinegar create a bright contrast to the richness of the salmon.
- Rest Before Serving: Allow the salmon to rest for a few minutes after cooking. This step helps the juices redistribute, ensuring each bite is tender and moist.
- Pairing Suggestions: Serve your coconut crusted salmon with roasted vegetables or a light salad to balance the richness of the dish and add a refreshing crunch.
Nutrition Facts
Calories: 568kcal
Carbohydrates: 13g
Protein: 34g
Fat: g
Saturated Fat: 13g
Cholesterol: 90mg
