Coconut Rum Salmon Recipes

COCONUT RUM SALMON

Steps:

• Preheat oven 350 fan on low.
• Boil rum and sugar for 3 minutes.
• Cool rum sugar and add molasses.
• Baste salmon with rum sauce.
• press coconut on salman and dust with paprika.
• Bake for 8 minutes basting halfway.
• Serve with unused sauce on top.

BAKED SALMON WITH COCONUT CRUST

Steps:

• Preheat oven to 425 degrees.
• Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
• In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
• Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

NUTTY CRUSTED SALMON W/COCONUT RUM SAUCE

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.

HONEY COCONUT SALMON

Steps:

• Melt the butter in a saucepan over medium heat, and mix in the honey, brown, sugar, and coconut. Bring to a boil, and remove from heat. Cool slightly, and transfer to a large bowl. Place the salmon in the bowl, and turn to coat. Cover, and marinate at least 30 minutes in the refrigerator.
• Preheat oven to 375 degrees F (190 degrees C).
• Spread enough of the marinade mixture in a baking dish to coat the bottom. Arrange the salmon in the dish, and pour some of the marinade over the top, being sure to get some of the coconut on the top.
• Bake 25 minutes in the preheated oven, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork. Discard any leftover marinade, or bring to a boil, cook for 5 minutes, and spoon over salmon.