Description
Use wild salmon filets for this easy recipe that has crispy coated panko and coconut with a dash of yummy curry! And the tartar sauce dressing isn’t one to skimp on either!
Ingredients
Units
Scale
Coconut Curry Crispy Salmon
- 4 – 4-6 oz Wild Salmon Filets
- 1 Egg
- 1 Tbsp Milk or Water
- 1/2 cup Shredded Coconut, I used unsweetened, but you can use sweetened
- 3/4 cup Panko
- 1 Tbsp Olive Oil
- 1 tsp Curry Powder
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Garlic Powder
Garlic Ginger Tartar Sauce
- 1/2 cup Mayo
- 1/2 cup Sour Cream
- 1 1/2 tsp Minced Garlic
- 1 tsp Grated Ginger
- 2 Tbsp Minced Cilantro
- Pinch Salt
- Pinch Pepper
Instructions
- Preheat oven to 425 degrees. Prepare a baking dish by spraying it with non stick spray.
- In a small dish, stir together the curry, garlic powder, salt and pepper. Set aside.
- In a bowl, whisk the egg with the water/or milk. Set aside.
- In a non-stick skillet over medium heat, add in the olive oil and panko. Stirring frequently, toast the panko until it starts to turn golden brown. Remove it and pour it onto a large plate with the coconut and curry powder mixture, and mix it together.
- Pat the salmon dry with paper towels, and dip into the egg mixture, then immediately into the curry coconut panko blend. Gently press the panko into the salmon, sprinkling on a few extra crumbs to make sure it is thickly coated. Place the salmon in the baking dish, and repeat with the rest of the salmon.
- Bake for 12-15 minutes (depending on the thickness of the salmon filets). While the salmon is baking prepare the tartar sauce.
- In a bowl, mix together all the ingredients for the tartar sauce and refrigerate until ready to use.
- Serve immediately with salmon and tartar sauce.