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COCONUT SALMON WITH PINEAPPLE SALSA

 

Easy Entertaining for Beginners
by Patricia Mendez
Makes 2 servings

 

Ingredients

    • Nonstick cooking spray
    • 1/3 cup cornstarch
    • 3/4 teaspoon salt
    • 1/4 to 1/2 teaspoon ground, cayenne pepper
    • 2 large egg whites
    • 1½ cups sweetened flaked coconut (baking aisle)
    • 1 pound salmon fillet, skinless, wild caught or, if not available, farm raised
    • Pineapple Salsa (below)
     

Directions

Preheat the oven to 375 degrees F. Spray a baking sheet with cooking spray. Combine the cornstarch, salt, and cayenne in a shallow dish. In a medium bowl with an electric mixer, beat the egg whites on medium-high speed until white and frothy, about 2 minutes. Put the coconut in a separate shallow dish. Cut the salmon into 2 pieces. Wash and dry with a paper towel. Coat each piece of salmon with the cornstarch mixture, then with the egg whites, and then with the coconut. Place on the baking sheet.

Cover with aluminum foil and bake for 15 minutes. Uncover and bake for 10 to 12 minutes more, depending on the thickness of the fish, until the flesh is no longer red but pink and flaky and the coconut is browned. Do not overcook.

    Tip: To separate the egg white from the yolk, crack an egg in half over a bowl and let the white part of the egg fall into the bowl. Keep the yolk in the shell and do not let any get into the white part. Carefully pour the yolk into the other half of the shell and let the remaining white drip into the bowl. Discard the yolk or save for another use. Repeat with the second egg.
     

PINEAPPLE SALSA
Makes about 1½ cups

    • 1 cup finely chopped fresh pineapple
    • 1/4 cup chopped cilantro
    • 1/4 cup finely chopped red onion
    • 1 jalapeno chile, finely chopped
    • 1/2 red bell pepper, seeds removed, finely chopped
    • Juice of 1 lime
    • Dash of bottled hot sauce, such as Tapatio or Cholula
    • Salt and freshly ground black pepper to taste

In a medium bowl, combine the pineapple, cilantro, onion, jalapeno, bell pepper, lime juice, hot sauce, and salt and pepper to taste. Cover and refrigerate until ready to use. Serve alongside or on top of the salmon.
 

 

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