“This is the kind of crusted fish dish that’s seen on menus at high-end restaurants, yet this recipe is surprisingly easy.” MYRA GOODMAN
- 1 cup unsweetened coconut milk
- 3 tablespoon fresh lime juice
- 1 tablespoon honey
- ½ tablespoon thai chili paste
- salt and pepper, as needed
- ½ cup shredded, unsweetened coconut
- ¼ cup panko
- 6 skinless, wild salmon fillets
- 2 tablespoon peanut oil
To make the sauce: Combine the coconut milk, 1 tablespoon lime juice, honey, and chili paste in a small saucepan and cook over medium-high heat until the sauce reduces and thickened slightly, about 4 minutes. Season the sauce with salt to taste. The sauce may be refrigerated, covered, for up to 5 days.
Prepare the fish: Position a rack in the middle of the oven and preheat to 375 F.
Combine the shredded coconut, panko, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Toss well, and then spread the mixture on a plate.
Brush the top sides of the salmon with lime juice. Lightly season the fish with salt and pepper. One piece at a time, dip the top side of each fillet in the coconut-panko mixture, making sure the surface is coated. Pat the mixture onto the fish, if necessary.
Set a large, heavy-bottomed skillet, preferable cast-iron, over medium heat. When the skillet is hot, add the peanut oil. Arrange half the salmon fillets, coconut side down, in the skillet and cook for 3 minutes to sear the fish and brown the topping. carefully flip the fish over and cook another 3 minutes. Using a spatula, transfer the fish to a baking sheet. Repeat with the remaining 3 fillets.
Transfer the baking sheet to the oven and bake until the salmon is just firm to the touch and the interior is nearly opaque, but still moist, 2 to 4 minutes depending on thickness of the fish (alternatively, use an instant read thermometer; the fish will be done when the temperature reaches 130 degrees F.)
Place each fillet of salmon on a warmed plate. Drizzle with Coconut Chili Sauce and serve.