1½ pounds skinless sockeye salmon fillet, ½ to 1-inch thick, pin bones removed
1 cup unsweetened coconut milk
1 cup unsweetened shredded coconut
1 cup Panko (Japanese breadcrumbs) or plain fine breadcrumbs
¼ cup olive oil
1 lime, cut into eight wedges
Fresh cilantro for garnish
Yields 4 servings
1. Cut the salmon into small portions (2 to 3 ounces) and season both sides generously with salt and pepper. Pour the coconut milk, coconut, and Panko into separate shallow pans. Whisk the milk until smooth. Dip the fillets into the coconut milk. The fish should be thickly coated, but let the excess drip back into the pan. Coat lightly in the coconut, and dredge evenly in the Panko.
2. Heat a large frying pan over medium-low heat. Add the olive oil and when it sizzles slightly, add half the fillets being careful not to crowd them. Cook until nicely browned, 5 to 7 minutes; turn and brown the fillets on the other side until done. Add more oil if needed and cook the remaining fillets. Remove and squeeze a lime wedge over each fillet. Garnish with cilantro. Serve with the extra limes and Yukon Gold Chips.
Serves 4
Yukon Gold Chips
4 medium to large Yukon gold potatoes, scrubbed
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon smoked paprika or to taste
1 lemon, zested with a microplaner or fine grater
Preheat the oven to 450 degrees. Cut each potato into eight wedges, and dry thoroughly. Toss them in the olive oil and salt, making sure they’re evenly coated. Place the wedges cut side down on a baking sheet or jelly roll pan; bake 25 minutes or until the side that’s down is browned. Turn and cook 5 to 10 more minutes more or until both sides are browned. Remove and carefully toss with the paprika and lemon zest. Serve immediately with coconut salmon.
Serves 4 to 6