Coconut Rum Salmon Recipes

BAKED SALMON WITH COCONUT CRUST

Baked Salmon with Coconut Crust image

Many cooks are intimidated by cooking fresh fish and, as a result, miss out on the heart-healthy, brain-boosting, omega-3 fatty acids in salmon. Never fear, though; This fast fish recipe is foolproof.

Provided by Ben S.

Yield 4

Number Of Ingredients 6

Ingredients

4 (4 ounce) salmon fillets, skin removed
1 tablespoon lime or lemon juice
½ cup panko (Japanese bread crumbs, available in the Asian food aisle), or substitute dry bread crumbs
¼ cup flaked sweetened coconut
Salt and freshly ground pepper, to taste
Cooking spray

Steps:

Preheat oven to 425 degrees.
Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 12.1 g, Cholesterol 67 mg, Fat 14.1 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 3.8 g, Sodium 150 mg, Sugar 1.8 g

CREAMY COCONUT-LIME SALMON

Creamy Coconut-Lime Salmon image

This creamy salmon is rich without being too decadent. The mix of ginger, lime juice, and basil brightens everything up. Trust us-you're going to LOVE this.

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tbsp. coconut oil, divided
4 (6-oz.) skinless salmon fillets, patted dry
1 tsp. kosher salt, divided
1/2 small onion, minced
2 cloves garlic, minced
1 1/2" piece ginger, grated
1 (13.66-oz.) can Thai Kitchen coconut milk
1 tbsp. fresh lime juice, plus lime wedges for serving
2 tbsp. chopped fresh basil
1 Fresno chili, seeded and chopped

Steps:

In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin side up. Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. Use a thin metal spatula, flip salmon and cook until golden on the other side, about 2 minutes more. Remove to a plate.
Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.
Remove from heat and return salmon to pan. Garnish with basil and Fresno chili, and serve with lime wedges.

COCONUT RUM SALMON

Coconut Rum Salmon image

Make and share this Coconut Rum Salmon recipe from Food.com.

Provided by Chef Ron Cooke

Categories < 30 Mins

Time 23m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

3 cups rum
1/4 cup brown sugar
1/4 cup molasses
32 ounces salmon steaks
1/4 cup coconut
1 teaspoon paprika

Steps:

Preheat oven 350 fan on low.
Boil rum and sugar for 3 minutes.
Cool rum sugar and add molasses.
Baste salmon with rum sauce.
press coconut on salman and dust with paprika.
Bake for 8 minutes basting halfway.
Serve with unused sauce on top.

Nutrition Facts : Calories 477.4, Fat 14.1, SaturatedFat 4, Cholesterol 66.9, Sodium 75.4, Carbohydrate 15.3, Fiber 0.5, Sugar 12.7, Protein 22.8

SALMON WITH COCONUT SAUCE

Salmon with Coconut Sauce image

Provided by Food Network

Categories main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 10

Ingredients

4 tablespoons coconut oil, divided
1 tablespoon finely chopped ginger
1 teaspoon fennel seeds
1 teaspoon cardamom seeds
1 teaspoon brown mustard seeds
1 tablespoon ground coriander, plus 1/2 teaspoon to season salmon
1/4 cup to 1/2 cup chopped tomatoes
1 cup coconut milk
Pinch salt and freshly ground pepper
2 (6-ounce) salmon fillets

Steps:

For the sauce:
Put 2 tablespoons coconut oil into a large skillet over low-med heat and then add ginger. Saute for 30 seconds and then the fennel seeds, cardamom seeds, brown mustard, seeds and ground coriander; cook for 10 seconds. Add the tomatoes and cook for 3 minutes, stirring well. Pour in the coconut milk and simmer for about 15 minutes, until sauce is thickened. Taste for seasoning and add salt and pepper, if necessary.
For the salmon:
Heat the remaining 2 tablespoons coconut oil in a nonstick skillet over medium-high heat. When it is hot, season the salmon fillets with 1/2 teaspoon ground coriander and a pinch of salt and pepper and then sear them on each side for 7 to 8 minutes, until they are just cooked through. Put the salmon on a plate and ladle some sauce over it.

JAMAICAN SALMON WITH COCONUT CREAM SAUCE

Jamaican Salmon with Coconut Cream Sauce image

We try to eat salmon a lot because it's so healthy, and I love thinking of new ways to make it different and delicious. This dazzler is easy and is my go-to meal for company. -Joni Hilton, Rocklin, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 salmon fillets (6 ounces each)
3 tablespoons mayonnaise
4 teaspoons Caribbean jerk seasoning
1/3 cup sour cream
1/4 cup cream of coconut
1 teaspoon grated lime zest
1/4 cup lime juice
1/2 cup sweetened shredded coconut, toasted

Steps:

Preheat oven to 350°. Place fillets in a greased 13x9-in. baking dish. Spread mayonnaise over fillets; sprinkle with jerk seasoning., Bake until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, for sauce, in a small saucepan, combine sour cream, cream of coconut, and lime zest and juice; cook and stir over medium-low heat until blended., Drizzle fillets with sauce; sprinkle with coconut.

Nutrition Facts : Calories 497 calories, Fat 34g fat (12g saturated fat), Cholesterol 102mg cholesterol, Sodium 467mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 30g protein.

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