
Crispy Coconut Mango Salmon
Crispy Coconut Mango Salmon
HOW TO COOK
- Season with salt and pepper and coat the salmon in coconut crumb. Bake in the oven for 8-10 minutes at 375F. (Alternatively use an airfryer)
- Slice the cucumber and combine with slaw and herbs.
- Serve the salmon on the salad. Finish with pickled mango and coconut lime dressing.
Tips
- Our salmon fillets are hand-cut so cooking times may vary due to thickness. Cook salmon to your liking using the following temperature guide: Pink 125F, Medium 135F, Well-Done 145F.
- Bone warning: Our fish is filleted & deboned, however sometimes a bone can be missed. We apologize if you are the unlucky one that finds a bone.
NUTRITION & INGREDIENTS
| Amount per serving | |
|---|---|
| Calories | 630 |
| Fat | 29g |
| Saturated Fat | 18g |
| Sodium | 1140mg |
| Carbohydrates | 51g |
| Fiber | 6g |
| Total Sugars | 32g |
| Protein | 40g |
Ingredients:
Salmon (Faroe Islands farmed), napa cabbage, mango, red cabbage, cucumber, coconut milk, carrot, radish, desiccated coconut, coconut cream, lime juice, cider vinegar, light brown sugar, panko breadcrumbs (enriched wheat flour, yeast, salt, sugar), red chili, sugar, honey, salt, ginger, olive & canola oil blend, cilantro, mint, black sesame seeds, garlic, water, garlic powder, ginger, turmeric
Contains:
Gluten, Sesame, Fish
Made in a facility that also processes milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts, soybeans, and sesame.