This is the main content.
Recipes
Baked Coconut Salmon with Lemongrass Guacamole
2 servings
25 minutes total

Ingredients

  • Nonstick aluminum foil
  • 2 teaspoons red (or green) curry paste
  • 1 teaspoon fish (or Worcestershire) sauce
  • 2 (5.25 oz) salmon fillets, skin removed (about 10.5 oz)
  • ¼ cup unsweetened coconut flakes
  • ¼ cup panko bread crumbs
  • ½ cup fresh strawberries (or pomegranate arils)
  • 1 tablespoon fresh mint (optional)
  • 4 oz classic (or spicy) guacamole
  • 1 tablespoon lemongrass spice paste

Steps

    1. Preheat oven to 400°F. Line baking sheet with foil. Combine curry paste and fish sauce, coat salmon with mixture, and place on baking sheet. Combine coconut and panko, top salmon with mixture, and press with fingers to adhere (wash hands).
    2. Bake 12–15 minutes or until topping is golden and fish is opaque and flakes easily. Chop strawberries coarsely and chop mint finely (if using).
    3. Combine guacamole and lemongrass. Divide guacamole between serving plates, sprinkle with mint and strawberries, and top with salmon. Serve.
    Always check fish for bones and cook to an internal temperature of 145°F.

Amount per ½ recipe serving: Calories 470, Total Fat 26g, Sat Fat 8g, Trans Fat 0g, Chol 95mg, Sodium 1050mg, Total Carb 18g, Fiber 5g, Sugars 3g, Protein 37g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 15%