Coconut salmon recipe

Coconut Salmon recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This coconut salmon recipe is a delightful combination of flavors that will transport your taste buds to a tropical paradise. The succulent salmon fillets are coated in a creamy coconut sauce, infused with aromatic herbs and spices. The dish is then baked to perfection, resulting in tender, flaky fish with a hint of sweetness from the coconut. It's a quick and easy recipe that is perfect for weeknight dinners or special occasions.

Keywords: coconut, salmon, recipe, tropical, creamy.

Coconut salmon recipe details

Coconut salmon recipe, recipe Rating: 4.5
Number of votes:100

Ingredients

1 pound salmon

2 cups shredded coconut

2 cups beer batter

Oil (enough to be at least 3 inches deep in frying pot)

Instructions:

Buy the coconut for this dish in the natural foods section of the grocery store; it will have less sugar.

Cut salmon into squares 2 inches long by 2 inches wide and 1/2 inch thick. At the restaurant, we use trimmings from the fillets we use for other dishes; so can you. They don’t have to be perfectly uniform.

Using a strainer, shake coconut well so that most of the sugar is shaken off. Dip salmon strips in beer batter, then quickly but thoroughly in coconut.

Heat oil in deep fat fryer to 375 degrees. If you don’t have a frying thermometer, a good way to tell when the oil is hot enough is whether a thin slice of scallion dropped in the oil immediately begins to spin. Fry until salmon strips turn dark brown but are not burned. Drain on paper towels to absorb excess oil.

Serve with sweet and sour sauce. Fried strips are best eaten immediately.

This recipe is used by permission from Double Musky Inn; a New Orleans Style Restaurant in Girdwood, Alaska (907) 783-2822.