Roastsalmonwithspicedcoconutcrumbs Recipes

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ROAST SALMON WITH SPICED COCONUT CRUMBS



Roast Salmon With Spiced Coconut Crumbs image

Another great recipe from the 'Good Food' magazine (January 2003). This dish was created by Sara Buenfeld as part of a New Year's day buffet with a touch of Indian glamour. The recipe for this lightly spiced salmon serves 8, but can easily be adapted to serve any number really. It can be part of a buffet or served on individual plates. It is great for entertaining because it's impressive, not much work is involved, and you can prepare the salmon up to a day ahead. I will soon post the suggested side dishes to the salmon (Potato salad with curried mayo / Chicory and orange salad with ginger dressing).

Provided by tigerduck

Categories     Coconut

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

2 ounces butter (50g)
8 green cardamom pods, seeds removed and finely crushed
3 tablespoons desiccated coconut
1 plump fresh red chili pepper, seeded and finely chopped
1 tablespoon grated fresh gingerroot
2 garlic cloves, finely chopped
1 teaspoon ground coriander
1 pinch ground turmeric
8 slim boneless skinless salmon fillets
2 tablespoons finely chopped fresh coriander

Steps:

  • UP TO A DAY AHEAD:.
  • Melt the butter in a medium pan, add the cardomom and coconut and stir non-stop for 2-3 minutes until the coconut starts to toast. Stir in the chilli, ginger, garlic, ground coriander and turmeric. Cook for another minute then leave to cool.
  • Arrange the salmon in a single layer, spaced slightly apart, in 1 large or two smaller buttered ovenproof dishes. Scatter on the coriander and spread the coconut mixture on top. Cover in cling film and chill (for up to one day) UNTIL ONE HOUR BEFORE COOKING.
  • TO SERVE:.
  • Turn the oven to conventional 200°C (390°F)/gas 6/fan 180°C (390°F). Roast the salmon for 13-15 minutes until cooked, but still moist. If this is for a buffet, bring to the table in the dish(es).

Nutrition Facts : Calories 626, Fat 31.5, SaturatedFat 8, Cholesterol 233, Sodium 220.3, Carbohydrate 1.8, Fiber 0.3, Sugar 1.1, Protein 78.9

THE BEST BAKED SALMON



The Best Baked Salmon image

This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
  • Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

BAKED SALMON WITH COCONUT CRUST



Baked Salmon with Coconut Crust image

Many cooks are intimidated by cooking fresh fish and, as a result, miss out on the heart-healthy, brain-boosting, omega-3 fatty acids in salmon. Never fear, though; This fast fish recipe is foolproof.

Provided by Ben S.

Categories     World Cuisine Recipes     Asian

Yield 4

Number Of Ingredients 6

4 (4 ounce) salmon fillets, skin removed
1 tablespoon lime or lemon juice
½ cup panko (Japanese bread crumbs, available in the Asian food aisle), or substitute dry bread crumbs
¼ cup flaked sweetened coconut
Salt and freshly ground pepper, to taste
Cooking spray

Steps:

  • Preheat oven to 425 degrees.
  • Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
  • In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
  • Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 12.1 g, Cholesterol 67 mg, Fat 14.1 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 3.8 g, Sodium 150 mg, Sugar 1.8 g

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