is a tropical dream! I took Cedar Bay Grilling Company Applewood with Orange & Ginger Cedar Planked Salmon Filet and crusted it with crunchy panko breadcrumbs and sweet flaked coconut. Served atop fluffy coconut rice and topped with a sweet and spicy mango salsa, this salmon dish is packed with flavor!
This dish was inspired by one of my son's favorite appetizers- coconut shrimp. Crunchy sweet coconut wrapped around tender shrimp usually served with a sweet and sour sauce to dip. It's absolutely delicious but not exactly the quickest dish to make and, raising a teenage boy I can tell you, it takes a ton of shrimp to fill him up! This salmon takes all of the flavors of that appetizer and turns it into a full meal.
Since the salmon is already marinated in a flavorful orange and ginger seasoning, most of the work is done for you, all you have to do is place it on a cookie sheet, place the crunchy topping on and throw it in the oven- so simple! While the salmon cooks, the rice is cooked and the salsa is stirred together. In less than 30 minutes, you'll have a teenage boy approved dinner!
This dish was inspired by one of my son's favorite appetizers- coconut shrimp. Crunchy sweet coconut wrapped around tender shrimp usually served with a sweet and sour sauce to dip. It's absolutely delicious but not exactly the quickest dish to make and, raising a teenage boy I can tell you, it takes a ton of shrimp to fill him up! This salmon takes all of the flavors of that appetizer and turns it into a full meal.
Since the salmon is already marinated in a flavorful orange and ginger seasoning, most of the work is done for you, all you have to do is place it on a cookie sheet, place the crunchy topping on and throw it in the oven- so simple! While the salmon cooks, the rice is cooked and the salsa is stirred together. In less than 30 minutes, you'll have a teenage boy approved dinner!
Coconut Crusted Orange & Ginger Salmon with Coconut Rice and Mango Salsa
Coconut Rice:
1 (14 ounce) can coconut milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice
Coconut Crusted Applewood with Orange & Ginger Cedar Planked Salmon:
1/3 cup sweetened flaked coconut
1/3 cup panko breadcrumbs
Mango Salsa:
1 cup diced mango
1 jalapeno, chopped
½ cup chopped red onion
¼ cup cilantro, chopped
2 Tablespoons lime juice
¼ teaspoon salt
Pre-heat oven to 425 degrees.
In a large saucepan with a lid, stir together the coconut milk, water, sugar, salt and rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is cooked and fluffy.
Stir the coconut and panko together in a small bowl. Remove the Planked Salmon Filet from the wrapper and place directly on a foil lined rimmed cookie sheet. Gently press the coconut mixture onto the top of the salmon. Place in the oven and cook for about 18 minutes, or until the coconut is browned and the fish can be flaked with a fork.
In a small bowl stir together the mango, jalapeno, red onion, cilantro, lime juice and salt. Set aside in the fridge to chill.
Serve the salmon on beds of rice and top with mango salsa to serve.
Serves 4
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