Cedar Plank Hazelnut & Coconut Encrusted Salmon with Mango Salsa

by Tammy McCracken
Private Table LLC - Personal Chef Service

Ingredients

8 oz. filet of salmon
1/2 cup finely chopped hazelnuts
1/2 cup finely chopped sweetened coconut
1 egg (whisked)
Coconut milk for dredging
1/2 cup panko bread crumbs
Pinch of salt, papper and sweet paprika
1 medium sized diced mango
1 medium diced red onion
1 cup fresh pineapple (chopped)
Rose's sweetened lime juice
2 fresh limes for garnish and juice
Finely chopped fresh cilantro
Sea salt

Directions

Lightly coat salmon in flour with salt, pepper & paprika. Dip in egg & coconut milk, then dredge in Panko, hazelnut, and coconut mixture. Place on a pre-soaked cedar plank, place on grill and cover with lid. Grill for 18-20 minutes until fork tender. Squeeze fresh lime juice over salmon filet and let rest for 3 minutes.

In a separate bowl, add diced mango, red onion & pineapple. Add finely chopped cilantro, sea salt and squeeze fresh lime juice and Rose's sweetened lime juice to taste. Top grilled salmon with mango salsa.


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