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nutty crusted salmon w/coconut rum sauce

(3 ratings)
KBPossible avatar
Blue Ribbon Recipe by
Kim Biegacki
@KBPossible
Youngstown, OH

Nutty Crusted Salmon w/Coconut Rum Sauce over a bed of Peachy Coconut Rice topped with fresh Pico de Gallo. This is the first local mystery Farm Fresh Contest that I have entered. We had 5 ingredients that we had to use in our dish. 1. peaches 2. tomatoes 3. green peppers 4. avocados 5. almond butter This is what I came up with.

Blue Ribbon Recipe

This salmon is better than I've ever had at a restaurant. Sweet, savory and crunchy my taste buds couldn't get enough of this! There are so many layers of flavor in this dish. I can't wait to serve this to my seafood loving friends... I'm sure they will love this as much as I did.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 2 serving(s)
method Bake

Ingredients For nutty crusted salmon w/coconut rum sauce

  • NUTTY CRUSTED SALMON
  • 2 md
    salmon, skinless filet
  • 3 - 4 Tbsp
    almond butter
  • 1/4 c
    pretzels, butter snap
  • 1/4 c
    pecans
  • 2 Tbsp
    mayonnaise
  • PEACHY COCONUT RICE
  • 2 c
    cooked brown rice
  • 1/2 c
    peaches, chopped
  • 1/4 c
    coconut, shredded
  • 2 Tbsp
    brown sugar
  • 1 tsp
    vanilla
  • 2 Tbsp
    butter
  • salt
  • PICO DE GALLO
  • 1/4 c
    green peppers, diced
  • 1/4 c
    tomatoes, diced
  • 2 Tbsp
    onion, diced
  • 1/4 c
    corn, roasted and cut
  • 1/4 c
    avocado, diced
  • 1 - 2 Tbsp
    lime juice
  • salt
  • 1 Tbsp
    parsley, chopped
  • 1/4 tsp
    garlic powder
  • 1 pinch
    cayenne
  • COCONUT RUM SAUCE
  • 1/4 c
    spicy rum
  • 1/3 c
    coconut milk
  • 2 Tbsp
    honey
  • 3 Tbsp
    brown sugar
  • 2 Tbsp
    butter

How To Make nutty crusted salmon w/coconut rum sauce

  • 1
    Crush your pecans, pretzels and then add your almond butter to make crust and set aside.
  • 2
    Rinse of your fish fillets and pat dry. Add butter to pan heat skin side down at fillets and grill 4 to 5 minutes. Remove from pan, cover top of filet with mayonnaise and then add your mixture of almond butter, pretzels, and pecans to the top. Pat it on gently. Cook in oven for 15 - 20 minutes. Add a little butter to pan at the bottom.
  • 3
    Dice up all your ingredients for the pico while cooking your fish and set aside.
  • 4
    Add all ingredients for your rum sauce in a pan and cook down till thick. You may need to add a little more brown sugar if not thick enough.
  • 5
    Heat your cooked rice and add the other ingredients to the rice. Plate your rice, add fish on top, drizzle your rum sauce and then add pico on top. Ready to eat.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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