Macadamia Salmon with Pineapple Salsa
Recipe type: Main Dish
- 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 (I used ½ teaspoon each)
- 4 tablespoons water+2 whole eggs
- 1 whole fresh pineapple, diced
- 1 white or red onion, diced
- 1 bunch of cilantro, chopped (just the leaves, discard the stems)
- 1-2 teaspoons crushed red pepper flakes
- juice of 1 lime
- 1 teaspoon salt
- 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 lightly 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. (see note)
- 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!
For the salmon, I like to bake the salmon for about 10 minutes at 400 degrees, then flip the broiler on for about 3-5 minutes to get a little more browned crust. Be sure to watch it closely or it will burn - remove from oven when the nuts start to brown.
If you end up with leftover pineapple salsa, serve it with tortilla chips!