Spicy Sweet Coconut Cashew Salmon










  • 1 Salmon filet
  • 1/2 C. cashews
  • 1/2 C. shredded coconut
  • 2 Tbsp. sesame seeds
  • 1/2 C. sweet chili sauce
  • 8 oz. can crushed pineapple, with juice
  • salt and pepper to taste

Preheat oven to 400°

In a food processor, add cashews and coconut. Pulse until relatively smooth (its ok to have some chunkiness here).

In a bowl, combine chili sauce, pineapple, and sesame seeds.

Pat salmon dry and season with salt and pepper. Place salmon on a foil lined baking sheet. Top liberally with chili/pineapple mix and then with the cashew/coconut mix.

Bake until fish is cooked through, 12 to 15 minutes. Switch oven to broil and lightly toast the topping.



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