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Coconut-crumbed salmon with cucumber and chilli

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  • High in protein
  • No added sugar
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Egg free

Add some zest to your next salmon dish with this irresistible coconut-crumbed salmon served with cucumber and chilli.

  • Serves6
  • Cook time30 minutes
  • Prep time10 minutes
Coconut-crumbed salmon with cucumber and chilli

Ingredients

  • 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 red chilli, thinly sliced

Nutritional information

Per serve: Energy: 2734kJ/654 Cals (31%), Protein: 43g (86%), Fat: 48g (69%), Sat fat: 19g (79%), Carb: 11g (4%), Sugar: 2g (2%), Fibre: 3g (10%), Sodium: 197mg (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    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.

Nutrition InformationPer serve: Energy: 2734kJ/654 Cals (31%), Protein: 43g (86%), Fat: 48g (69%), Sat fat: 19g (79%), Carb: 11g (4%), Sugar: 2g (2%), Fibre: 3g (10%), Sodium: 197mg (10%).

Coconut-crumbed salmon with cucumber and chilli

Coconut-crumbed salmon with cucumber and chilli
  • Serves6
  • Cook time30 minutes
  • Prep time10 minutes
Ingredients
  • 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 red chilli, thinly sliced
    Description

    Add some zest to your next salmon dish with this irresistible coconut-crumbed salmon served with cucumber and chilli.

    Method
    1. Step 1

      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.
    2. Step 2

      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.
    3. Step 3

      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.