Coconut-crumbed salmon with cucumber and chilli
Add some zest to your next salmon dish with this irresistible coconut-crumbed salmon served with cucumber and chilli.
- 1.2kg Coles Fresh Salmon Side, skin on
- 1 cup (75g) panko breadcrumbs
- 1 cup (75g) Coles Shredded Coconut
- 2 tsp finely grated lime rind
- 40g butter, melted
- 1 Lebanese cucumber, thinly sliced
- 1 long red chilli, thinly sliced
Preheat oven to 190°C. Line a large baking tray with baking paper. Place the salmon, skin-side down, on the lined tray. Season. Combine the breadcrumbs, coconut and lime rind in a large bowl. Season. Add the butter and use your hands to mix until well combined. Spread the breadcrumb mixture evenly over the salmon, pressing to coat.
Bake the salmon for 30 mins or until the topping is golden and the salmon is cooked through, covering with foil halfway through cooking to prevent overbrowning if necessary.
Carefully transfer the salmon to a large serving platter. Sprinkle with the cucumber and chilli. Serve immediately.
SERVE WITH mint sprigs, coriander sprigs, lime wedges and sweet chilli sauce