Product Recall:Various Brands of Vegetable Products

Coconut-Crusted Salmon with Tropical Salad

Prep time: 20min
Total time: 40min
Serves 4
4
salmon fillet portions (Approx. 5 oz, 150g each)
0
1/4 tsp
ground cumin
1 mL
1/4 tsp
each salt and pepper
1 mL
1 tbsp
all-purpose flour
15 mL
1
egg, beaten
0
1/3 cup
medium desiccated unsweetened coconut
75 mL
2 tbsp
finely sliced green onions
30 mL
3 tbsp
pure 100% olive oil, divided
30 mL
1 tbsp
red wine vinegar
15 mL
1 tbsp
pure honey natural liquid
15 mL
1
large mango, diced
0
1
red pepper, diced
0
1
orange, peeled and segmented
0
1
shallot, diced
0
2 cups
mixed baby greens
500 mL
1/8 tsp
each salt and pepper
0.5 mL
1/4 of the recipe
calories
490
fat
27 g
saturated fat
9 g
carbs
28 g
protein
33 g
cholestrol
125 mg
fibre
5 g
sodium
310 mg

Directions

  1. Preheat oven to 350ºF (190ºC). Season salmon with cumin, salt and pepper. Place coconut on a plate. Dust salmon lightly with flour, then brush with egg, and press egg-side down into coconut to create a crust.

  2. Heat 1 tbsp olive oil in an oven-safe skillet over medium heat. Sear salmon coconut-side down, 1 to 2 minutes, until light golden brown. Gently turn salmon over, transfer to oven and bake for 8 to 10 minutes. Let rest 3 to 5 minutes.

  3. In a large bowl, whisk together olive oil, vinegar, honey, salt and pepper. Add mango, pepper, orange and shallot overtop, and mix to coat evenly. To serve, arrange mixed greens on four plates and top with tropical salad. Set crusted salmon beside salad, then garnish with green onions and remaining dressing.