Jewel’s Coconut & Herb-Crusted Salmon with Mango-Avocado Salsa is a delicious weeknight.
COCONUT & HERB-CRUSTED SALMON WITH MANGO-AVOCADO SALSA
3 tablespoons coconut oil
2 tablespoons dried dill
2 tablespoons dried tarragon (plus additional to garnish)
2 cloves garlic (peeled, minced)
4 fillets salmon (skin removed, butterflied)
1 cup shredded unsweetened coconut
1 bunch lacinato kale (stems removed, roughly chopped)
Sea salt and freshly ground black pepper (to taste)
1 mango (peeled, pith removed, diced)
1 avocado (peeled, pitted, diced)
1 jalapeno (minced)
1 red onion (peeled, minced)
1/4 cup cilantro leaves (chopped)
2 limes (juiced)
Heat a large nonstick saute pan over medium-high heat and add coconut oil.
Add sea salt, pepper, dried dill, dried tarragon, and garlic and cook for 1 minute.
Place the coconut in a baking dish. Dredge both sides of the butterflied salmon fillets in the coconut and place in the pan. Allow to cook for 2 minutes on each side until the coconut is golden brown and the salmon is medium rare.
To serve, place the steamed kale on the platter, top with salmon fillets and mango salsa.
For the Steamed Kale: Insert a steamer basket into a large pot and fill with 2 inches of water. Bring to a boil then place the kale in the steamer basket, cover and allow to steam for 10 minutes or until the kale has wilted and is tender. Season with salt and pepper.
For the Mango Salsa: Add the mango, avocado, jalapeno, red onion, cilantro and lime juice in a bowl. Season with salt and pepper and stir to combine.
Tip: Coconut is a good substitute for gluten-free bread crumbs