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Friday night has unofficially been declared “salmon night” in the K & Z household.  Since it’s becoming a regular thing I’ve been trying to find different ways to prepare it.

Peanut Butter Fingers has inspired me so far with toppings of Fruit Preserves and BBQ.  Then, last week the Lean Green Bean featured a pecan-crusted variety which looked mighty tasty.

Keeping along those lines I created my own version:

Coconut crusted salmon

We started with a fillet that we picked up at Trader Joe’s, brushed it with olive oil, salt and pepper and placed in a pan to cook.


In the meantime I’ve been trying to come up with ways to use up this shredded coconut I’ve had in the pantry.


In a ziploc bag I put a pinch of coconut and a handful of coconut almonds (Blue Diamond has THE BEST almond flavors). Beat with a rolling pin until nice and crumbly.


Traditionally when making such a dish, you need some sort of adhering agent between the meat and topping. Most often that’s egg. I avoid eggs most days due to stomach irritation, so simply omitted that step. I added the topping on right after it was done cooking, and while it was crumbly and falling off I figure…it’s all going to the same place, right?


THE VERDICT: I was very pleased with the results. It tasted nice and tropical (a refreshing change from cold-dark-February). I’ve really been enjoying coconut recently. Wonder what else I could use it in….

Now, I want to know…

What is your favorite way to prepare salmon? Any suggestions? Leave a link in the comments below if you have a recipe you think I should try.