Coconut-Crusted Jerk Salmon with Mango Salsa & Creamy Lime Slaw (Keto-Friendly Caribbean Lunch)

Allergens

Fish (Salmon) - Tree Nuts (Coconut, Almond Flour)

Ingredients

• 6 (6 oz) salmon fillets, skin on
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 tablespoons jerk seasoning
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• For the Mango Salsa:
• 2 ripe mangoes, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeds removed and finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• For the Creamy Lime Slaw:
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/2 cup mayonnaise
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow dish, mix together the shredded coconut, almond flour, jerk seasoning, salt, and pepper.
3. Pat the salmon fillets dry and brush with olive oil. Coat each fillet evenly in the coconut mixture.
4. Place the coated fillets on the prepared baking sheet and bake for 12 15 minutes or until cooked through.
5. While the salmon is baking, prepare the mango salsa by combining all ingredients in a bowl and tossing gently to combine.
6. For the creamy lime slaw, whisk together mayonnaise, lime juice, salt, and pepper in a large bowl. Add the shredded cabbages and toss until evenly coated.
7. To serve, place a generous spoonful of the creamy lime slaw on each plate, followed by a mound of mango salsa. Place a baked salmon fillet on top and garnish with fresh cilantro.

Chef’s Insight

The combination of flavors and textures in this dish creates a truly memorable dining experience

Notes

Be sure to use ripe mangoes for the best flavor and texture in the salsa