This isn’t your average Tuesday night dinner, friends. This is dinner dressed in its Sunday best! Sockeye salmon is the real deal, with a wallop of heart healthy Omega-3s and flavors induced by the cold, wild waters of Alaska. Sockeye salmon is NOT the same as “Atlantic salmon”, which is code for farmed salmon raised is crowded conditions and often fed artificial colors to turn the flesh pink. No thanks. Instead of grabbing the lower priced Atlantic salmon, I wait. And wait. And wait. Eventually, Sockeye salmon goes on sale – for about the same price as Atlantic salmon. When this happens, I buy several pounds at a time – it freezes well.
Sockeye salmon is special all by itself, but we’re making it extra fancy today with a crust of coconut and pecans. If you’ve never done this, don’t be intimidated by the idea of a crust. There’s really nothing to it! The preparation is as simple as spooning a crumbly mixture on top of your fish fillet and gently patting it down with your fingers. Seriously – that’s all. Let’s get started!
Ingredients (Serves 6)
1 large sockeye salmon fillet (approximately 1.5 pounds)
1 lemon or orange
1/2 cup pecans
1/2 cup flaked coconut
1/2 teaspoon salt
Step 1) Slice lemon or orange into 1/4 inch thick rings, and place rings one inch apart on a baking sheet with shallow sides. Place your salmon fillet, skin side down, on top of the fruit rings. This will prevent your salmon fillet from sticking to the baking sheet.
Step 2) Combine pecans, coconut, and salt in a small food processor or blender. Pulse until the mixture has a texture like coarse sand. Don’t get carried away – you want some texture, not a smooth paste.
[My favorite small, affordable food processor: Englewood NJ100 Red Ninja Express Chop]
Step 3) Use a teaspoon (nothing larger) to carefully spoon the mixture along the center of your salmon fillet. Try not to let the mixture roll off of the salmon and onto the baking sheet. If that happens, remove as much of the coconut-pecan mixture as you can from the surface of the baking sheet, and place it on top of the salmon where it belongs!
Step 4) Using your fingertips, gently spread the coconut-pecan mixture toward the edges of the salmon fillet, creating an even crust over the entire surface of the salmon (it’s OK to leave a very small edge uncoated).
Step 5) Carefully place your baking sheet in a preheated 375 degree oven. Bake your Coconut Pecan Crusted Salmon for 20 – 30 minutes, or until salmon flakes easily.
Step 6) To serve: I like to bring the salmon fillet to the dinner table right on the baking sheet, surrounded with roasted vegetables (roasted green beans are pictured above). It is very easy to cut slices from the salmon fillet to serve your family or dinner guests. Enjoy!