Monday, March 8, 2010
Coconut Encrusted Salmon with Blueberry Citrus Sauce
I came up with this meal after talking with my mom. She was telling me that the best salmon she ever had was at her favorite restaurant, and the chef had a "coconut salmon thing with this blueberry sauce" as a special. So from that, I decided to make my own version of it because, well, it just sounded good. And while my mom's not much of a foodie or a cook herself, she knows what she likes and has pretty good taste.
I'm very pleased to saw that this came out just wonderfully. It tasted tropical, fresh, healthy and just plain good. Even my husband who "doesn't like fish OR coconut" said that I could make this meal for him any time. This meal totally got me in the mood for summer, so now I'm anxiously waiting for the 8 feet of snow in my front yard to melt. This is just a great meal for this time of year...it will definitely make you feel like you're on an island somewhere, even when there's 8 feet of snow in your yard!
For the salmon:
1-2 skinless salmon filets
1/3 cup all purpose flour
1-2 tbsp skim milk
1/3 cup plain panko bread crumbs
1/3 (or more) cup sweetened coconut flakes
freshly ground pepper
For the Blueberry Citrus Sauce:
1 hand full of blueberries (about 1/2 cup)
1-2 tsp. freshly squeezed lime juice
1 tbsp. sweetened coconut flakes
1 tsp granulated sugar
Preheat oven to 425 degrees and spray a baking dish with nonstick olive oil spray. Season both sides of salmon with salt and pepper and set aside. Set up a breading station: on one plate, add flour; in a small bowl, whisk together egg and milk; and on another plate add panko and coconut. Using your fingers, mix panko and coconut together until coconut is evenly distributed amongst panko.
Press salmon into flour until completely coated, then dip into egg mixture, then dredge in panko coconut mixture. Press panko mixture into salmon until well coated on all sides. Place filet(s) in prepared baking dish and sprinkle the top of the filet with any extra panko/coconut that didn't get used. Spray the top of the filet with non-stick olive oil spray and place in oven for about 20 minutes. Check the filet after about 10-15 minutes to make sure the coconut isn't burning. If it is, cover the baking dish loosely with foil.
While salmon is baking, make blueberry citrus sauce. In a small blender (I use the magic bullet blender), add blueberries, coconut, sugar and lime juice and blend until smooth. Taste the sauce after it's blended and add more lime juice or sugar to taste.
Serve the fish hot with blueberry citrus sauce.