Crispy Coconut Salmon

We started with Melon and Speck. We actually like Speck better than Prosciutto, it has a slightly smokey flavor. 

We decided to cook a new recipe for us Crispy Coconut Salmon. This is a good recipe a keeper. We need to make it again. We sautéed the fish in a cast iron pan, then transferred it a hot oven to complete its cooking. Cathy added a sauce of Dashi and left over sauce we had from eating at Camilia, a wonderful Japanese-French restaurant in the Arts District of Los Angeles.The combination of the left-over Sauce, Dashi, Corn and Rice made a perfect accompaniment for the Coconut Fish. This is a dish we will make again.

Crispy Coconut Salmon
New York Times
 
This simple roast salmon recipe nods to coconut shrimp, omnipresent in the coastal towns of Florida and other tropical climates. A blanket of freshly toasted, honey-sweetened shredded coconut and panko creates a crunchy, golden-brown crust fused together by a single egg white. If the crust does not darken to a golden-brown hue by the time the salmon just cooks through, a minute or two under the broiler will ensure it crosses the finish line. A refreshing mix of chives, fresh chile and lime juice accompanies the juicy fillets instead of the traditional sweet chile sauce. Serve this dish with a buttery rice pilaf and cabbage salad to round out the meal.
 
INGREDIENTS
Yield:4 servings
 
FOR THE SALMON
½      cup finely shredded unsweetened coconut
½      cup panko bread crumbs
3 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2       tablespoons honey
1       egg white 
½      teaspoon finely grated lime zest
4       6-ounce) salmon fillets, skin on or skinless, depending on your preference
FOR THE CHIVE-CHILE SAUCE
¼      cup minced chives or scallions
1       bird’s-eye chile, thinly sliced
3       tablespoons fresh lime juice
1       tablespoon minced garlic
1       tablespoon honey
1       tablespoon extra-virgin olive oil 

PREPARATION
 
1. Heat the oven to 375 degrees. Line a baking sheet with aluminum foil. (For skillet instructions, see Tip.)

2. Prepare the salmon topping: In a medium bowl, mix together the shredded coconut, panko and 2 tablespoons olive oil. Season the mixture with ½ teaspoon salt and a few cranks of black pepper. Spread the coconut bread crumbs in a thin, even layer on the baking sheet. Bake for 3 to 5 minutes, watching closely, until golden and fragrant. (It’s fine if there are lighter patches — the bread crumbs will have a second chance to darken once they join forces with the salmon.) 

3. While the bread crumbs cool slightly, whisk together the honey, egg white and lime zest in a small bowl. Add the bread crumbs and mix until fully combined.

4. Increase the oven temperature to 425 degrees. Pat the salmon dry, rub with remaining 1 tablespoon olive oil, season with salt and pepper on all sides and place them skin-side down on the foil-lined baking sheet. Press the coconut-panko mixture into a thick layer on top of each fillet. 

5. Roast for 7 to 10 minutes, depending on the thickness of the fillets, until the salmon is just cooked through and the coconut crust is deep golden brown. If the coconut crust is not golden brown at the end of the cook time, set the oven to broil for about 1 minute to deepen the color and encourage a crispy finish.

6. While the salmon roasts, make the sauce: In a small bowl, whisk together the chives, chile, lime juice, garlic, honey and olive oil. Season with salt and pepper to taste. 

7. Allow the salmon to rest for a few minutes. Serve hot, drizzled with the chive-chile sauce.

TIP
This recipe can also be made in a cast-iron skillet. On the stove over medium heat, toast the shredded coconut, panko and 2 tablespoons of olive oil in a skillet, then proceed with preparing the coconut bread crumb topping. Wipe out the skillet and briefly heat the remaining tablespoon of olive oil in the pan, swirling to coat, before laying the fillets skin side down in the skillet and roasting as directed.