Quick and tasty, tender baked salmon with a macadamia nut crust, topped with sweet and tangy pineapple salsa!
4 small salmon fillets (or 2 large)
2 cups Diamond of California Macadamia Nuts, finely chopped
1 cup shredded coconut flakes (sweetened or unsweetened)
1 teaspoon garlic powder
salt and pepper to taste (I used 1/2 teaspoon each)
4 tablespoons water
1 whole fresh pineapple, diced
1 white or red onion, diced
1 bunch cilantro, chopped (just the leaves, discard the stems)
1-2 teaspoons crushed red pepper flakes
juice of 1 lime
1 teaspoon salt
First prepare the salmon fillets. Preheat the oven to 400 and lightly grease a baking sheet.
In a medium bowl stir together chopped macadamias, coconut flakes, garlic powder, and salt and pepper. In a small bowl whisk water and eggs until lightly and foamy.
Place salmon fillets on a sheet of foil and brush the top side with the egg mixture. Sprinkle macadamia-coconut mixture over salmon, gently press with your fingers so it sticks. Gently turn the salmon fillets over and repeat egg mixture and macadamia mixture.
Transfer salmon fillets to prepared baking sheet (without the foil). Bake for 10-20 minutes until the macadamia crust is golden. (see note)
While salmon is baking, prepare the pineapple salsa by stirring together all ingredients in a bowl.When salmon is done baking, serve warm with pineapple salsa. Enjoy!