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Coconut Macadamia Crusted Salmon

breaded filet of fish

Dairy-Free

Who doesn’t like a little crunch in their bite? This dish will give you flavor, texture, and nutrition. Not to mention, it’s super easy and quick to make. 

Prep Time: 15 minutesCook Time: 15 minutes Servings: 2

Ingredients:

Salmon Fillets

  • 2, 8 ounce wild-caught salmon fillets 
  • ⅓ cup macadamia nuts
  • ⅓ cup unsweetened coconut flakes
  • ⅓ cup panko breadcrumbs
  • 1 egg
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Mango Sauce

  • 1 mango, peeled and diced (or 2 cups frozen mango)
  • 2 oranges, juiced
  • 1 lime, juiced
  • Pinch of salt
  • ¼ cup coconut cream

Preparation:

Salmon Fillets

  1. Preheat oven to 400°F and place rack in the center position.
  2. Pulse macadamia nuts, breadcrumbs, and coconut flakes in a food processor until a crumbly mixture forms. Transfer mixture to bowl.
  3. Beat egg in a separate bowl with water to create egg wash.
  4. Season filets with salt and pepper on both sides. Dunk fillets in egg wash, then coat fillets in nut mixture.
  5. Place fillets on a lined baking sheet, and into the oven at 400°F. Bake for 12-15 minutes.

Mango Sauce

  1. Place mango in a small saucepan over medium heat.
  2. Add orange juice, lime juice, and salt. Bring to boil. Reduce heat and simmer for 15 minutes.
  3. Add coconut cream, and simmer for 5-7 minutes.
  4. Remove sauce from heat, and cool to allow flavors to develop before serving over salmon.

Nutrition Info:

1 serving (4 oz) 

Calories: 480

Carbohydrates: 28 g

Protein: 28 g

Fat: 28 g

Sat fat: 9.8 g

Sugar: 20 g

Added sugar: 0 g

Fiber: 5.5 g