coconut lime crusted salmon bowls with peanut sauce
A meal prep you'll go coco-NUTS over.
Ingredients
- 1 1/2 lb salmon
- 1 large egg, lightly whisked
- 1/2 cup panko breadcrumbs
- 1/2 cup coconut flakes (sweetened or unsweetened are both fine)
- 1 tbsp lime zest
- 2 Persian cucumbers, sliced
- 1 avocado, sliced
- 1 cup cilantro, chopped
- steamed rice, for serving
peanut sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tbsp lime juice
- 2 tbsp honey
- 1 tsp toasted sesame oil
- warm water as needed, to thin
Instructions
- Preheat oven to 450 degrees. Lightly grease a large baking sheet with oil, or line with parchment.
- In a food processor, combine the panko, coconut flakes, lime zest, and a pinch of salt and pepper. Blitz until a fine meal forms. Pour into a shallow bowl.
- Pat the salmon very dry with paper towels. Brush the filets with the beaten egg, then, one at a time, dip both sides into the coconut-lime coating. Pat to coat evenly. Place each filet on the prepared baking sheet and drizzle with 1-2 tablespoons of olive oil.
- Bake 8-12 minutes. If desired, switch the broiler to high for the final 1-2 minutes. Do not do that if you used parchment else you'll have a fire, folks.
- To make the peanut sauce: in a bowl, whisk together the peanut butter, soy sauce, lime juice, honey, and sesame oil. Add warm water 1 tablespoon at a time to reach desired thinness. Taste and adjust seasonings as needed. If the sauce isn't combining properly and separates, throw all the ingredients in your food processor and whip until smooth. Different brands of peanut butter may impact the ability to whisk properly.
- Serve the salmon over steamed rice with cucumbers, avocado, lots of cilantro, and drizzles of peanut sauce.