Quick and tasty, tender baked salmon with a macadamia nut crust, topped with sweet and tangy pineapple salsa!
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
4smallsalmon fillets , (or 2 large)
2cupsmacadamia nuts, finely chopped
1cupshredded coconut flakes , (sweetened or unsweetened)
1teaspoongarlic powder
salt and pepper to taste, (I used ½ teaspoon each)
4tablespoonswater
2eggs
Pineapple Salsa
1wholefresh pineapple, diced
1white or red onion, diced
1bunchcilantro, chopped, (just the leaves, discard the stems)
1-2teaspoonscrushed red pepper flakes
juice of 1 lime
1teaspoonsalt
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 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!
Notes
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!