Saturday, September 5, 2015

Coconut-Pecan Encrusted Baked Salmon

Now, marinating fish in milk may sound like a weird thing, but trust me on this. The milk adds a creaminess and a richness that is hard to find any other way. 
This is based off a salmon I had one time visiting my brother in Ithaca. I didn't quite get the creaminess of their salmon the first time but a few more hours marinating did the trick.
The toasted nuts and coconut add a crisp contrast to the creaminess of the salmon creating a wholly unique taste and texture.
Also, it's a great simple recipe for the first weeks of school.
I'm not quite loving all my classes yet, but I'm getting there :) and college has definitely been easier than my last few years of high school. Thank God!

"40 Day Dream" Edward Sharpe and the Magnetic Zeros


  • 1 lb of salmon
  • 1 cup of pecans, coarsely chopped (can substitute walnuts)
  • 1 cup of unsweetened shredded coconut 
  • 2 cups of coconut milk (can substitute cow's milk)


Cut salmon into individual servings and place in container to marinate. Pour the coconut milk over the top and cover the salmon completely. Marinate overnight or at least for 1 hour.

Preheat oven to 350 degrees. Spread pecans over a baking sheet. Toast for 20 minutes.  Spread shredded coconut over a baking sheet. Toast for 10 minutes or until lightly gold.

Cover baking sheet in aluminum foil. Place salmon on baking sheet and spread coconut-pecan mixture over the top of the salmon. Bake for 15-20 minutes or until salmon is cooked through.

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