Keto Coconut Crusted Salmon Steaks with Spicy Mango Salsa

Allergens

Fish, Eggs, Tree Nuts (Almond)

Ingredients

• 6 salmon steaks, skin on
• 1 cup unsweetened shredded coconut
• 2/3 cup almond flour
• 2 eggs, beaten
• Salt and pepper, to taste
• 1 tbsp olive oil
• For Spicy Mango Salsa:
• 2 ripe mangoes, diced
• 1/2 red onion, finely chopped
• 1 jalapeno, seeds removed and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow dish, combine shredded coconut and almond flour. In another dish, beat eggs with salt and pepper.
3. Dip salmon steaks in egg mixture, then coat with coconut almond flour mixture, pressing to adhere. Place on prepared baking sheet.
4. Bake for 12 minutes, until golden brown and cooked through.
5. While salmon bakes, prepare Spicy Mango Salsa by combining mangoes, red onion, jalapeno, cilantro, lime juice, salt, and pepper in a bowl. Mix well.
6. Serve salmon steaks topped with Spicy Mango Salsa.

Chef’s Insight

The contrasting textures of the crunchy coconut crust and tender salmon pairs beautifully with the juicy, spicy mango salsa for an unforgettable lunch experience.

Notes

Be sure to pat dry the salmon steaks before coating to ensure a crispy crust.