- 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 400Â°
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.