NUTTY CRUSTED SALMON W/COCONUT RUM SAUCE

Nutty Crusted Salmon w/Coconut Rum Sauce image

Provided by Kimberly Biegacki

Categories Seafood

Number Of Ingredients 31

Previous Next

NUTTY CRUSTED SALMON
2 medium 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

Steps:

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.