Tender salmon with crispy coconut-panko crust, perfect for a quick, flavorful pescatarian main course.
# Components:
→ Salmon
01 - 4 skinless salmon fillets (about 6 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Coating
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 cup unsweetened shredded coconut
08 - 1/2 cup panko breadcrumbs
→ For Cooking
09 - 3 tablespoons coconut oil or vegetable oil
→ Garnish
10 - Lime wedges
11 - Chopped fresh cilantro
# Directions:
01 - Pat salmon fillets dry with paper towels. Season both sides with salt and black pepper.
02 - Arrange three shallow bowls: place flour in the first, whisk eggs with water in the second, and mix shredded coconut with panko breadcrumbs in the third.
03 - Dredge each salmon fillet in flour, shaking off excess. Dip into egg mixture, then press firmly in the coconut-panko mixture to coat all sides.
04 - Heat coconut oil in a large nonstick skillet over medium heat. When oil is hot, add salmon fillets, crust side down.
05 - Cook for 3 to 4 minutes until golden brown; flip carefully and cook for another 3 to 5 minutes, depending on thickness, until salmon is cooked through and crust is crisp.
06 - Transfer to plates and serve immediately, garnished with lime wedges and chopped cilantro if desired.
