I don't know how many people actually look at grocery store magazines, but you should if you are looking for something different to eat. Amanda often opens the magazines or reads recipes in flyers, or even sometimes industry magazines like for dairy farmers. We have found some great recipes in the past. Most recently Amanda found this Coconut Crusted Salmon with Tropical Salad recipe in a Sobey's magazine.
Amanda modified their recipe to be a Coconut Crusted Salmon with Mango Salsa.
You would think this recipe was very sweet but it was a perfect combination of sweet and savoury between the crust with cumin, salt and pepper mixed in with the coconut and the salsa combined with wine vinegar and salt to cut the sweetness.
1 tbsp all-purpose gluten free flour15 mL (We use Kinnikinnick)
1 egg, beaten
1/3 cup medium desiccated unsweetened coconut75 mL
3 tbsp pure 100% olive oil, divided30 mL
1 tbsp red wine vinegar15 mL
1 tbsp pure honey natural liquid15 mL
1 orange in halved wedges
1 large mango, diced (small)
1 red pepper, diced (small)
1 shallot, diced
1/8 tsp both salt and pepper
Preheat oven to 350ºF (190ºC). Season salmon with cumin, salt and pepper. Place coconut on a plate. Dust salmon lightly with flour, then brush with egg, and press egg-side down into coconut to create a crust. Do this on both sides to fully encrust the salmon and keep the salmon moist (This was Amanda's modification).
Heat 1 tbsp olive oil in an oven-safe skillet over medium heat. Sear salmon on both sides (if you put coconut on both sides, otherwise just sear the coconut side) 1 to 2 minutes, until light golden brown. Gently transfer to oven and bake for 8 to 10 minutes. Let rest 3 to 5 minutes.
In a large bowl, whisk together olive oil, vinegar, honey, salt and pepper. Add mango, pepper, orange and shallot overtop, and mix to coat evenly. To serve, set Salmon on plate and dress part of the salmon with the salsa. You can also put the salmon ontop of the salsa in order to keep the coconut crust crisp. Serve with rice.