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  • Danielle Porter

Macadamia Salmon with Pineapple Salsa

My friends.... I think Hawaii is growing on me. haha for real though do I EVER have to leave this beautiful island?!? The flavors of the island definitely inspired this summer time supper.

SERVES 4 SALMON 4 small salmon fillets (or 2 large)

2 cups Diamond of California Macadamia Nuts, finely

chopped

1 cup shredded coconut flakes (sweetened or unsweetened)

1 teaspoon garlic powder

salt and pepper to taste

4 tablespoons water

2 eggs

SALSA

1 whole fresh pineapple, diced

1 white or red onion, diced

1 bunch cilantro, chopped (just the leaves, discard the stems)

1-2 teaspoons crushed red pepper flakes

juice of 1 lime

1 teaspoon salt

INSTRUCTIONS:

  • First prepare the salmon fillets. Preheat the oven to 400 and lightly grease a baking sheet.

  • In a medium bowl stir together chopped macadamias, coconut flakes, garlic powder, and salt and pepper. In a small bowl whisk water and eggs until light and foamy.

  • Place salmon fillets on a sheet of foil and brush the top side with the egg mixture. Sprinkle

  • macadamia-coconut mixture over salmon, gently press with your fingers so it sticks. Gently turn the salmon fillets over and repeat egg mixture and macadamia mixture.

  • Transfer salmon fillets to prepared baking sheet (without the foil). Bake for 10-20 minutes until the macadamia crust is golden.

  • While salmon is baking, prepare the pineapple salsa by stirring together all ingredients in a bowl.

  • When salmon is done baking, serve warm with pineapple salsa. Enjoy!

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