Caribbean Coconut Crusted Salmon

These pictures don't do this meal any justice...and starting this weekend, my husband and I have decided to start a "let's get a good camera" fund!!! I can't deal with my crappy camera anymore!

This dinner was so yummy!!! I saw this on Dragon's Kitchen, which I love by the way, and couldn't wait to make it for dinner! My hubbie and I love salmon. We actually love almost all types of seafood! Come to think of it the coconut crust on this dish would be good on a lot of other cuts of fish! The coconut added a great crunch and the hint of sweetness from the pineapple brought all the flavors together quite well. I highly recommend this dish. It was so easy to make and very satisfying! You could also half this recipe for just two people, but we wanted leftovers!!! We used our leftovers on a salad and made a caribbean type salad! It was just as yummy!

Caribbean Coconut Crusted Salmon with Caribbean Salsa

(recipe from Dragon's Kitchen)

1 1/4 cups of shredded, unsweetened coconut

4 6 oz salmon filet's, skin removed

Salt and pepper

Preheat oven to 375 degrees. Put coconut into a freezer bag. Drop in the salmon filet's one at a time and toss to coat. Place on a lightly oiled baking sheet and season with salt and pepper. Bake for 15 minutes.

For the Caribbean Salsa:

2 cups of fresh pineapple, cut into small chunks

1 small red onion, diced

1 cup of fresh cilantro, minced

1/4 cup of extra virgin olive oil

Zest and juice of 1 lime (I actually used lemon because that is what I had on hand)

Several dashes of your favourite hot sauce

Put pineapple, red onion and cilantro into a medium-sized bowl. Add lime zest and juice, oil and hot sauce. Toss well and let flavors mingle for at least one half hour before serving.

**You will probably end up with a lot of leftover salsa. It tasted great on chicken! We marinated chicken in some of the salsa and then grilled it! So if you have leftover salsa give that a try!**