Coconut crusted salmon goujons with mango salsa
Fish dinners are given a tropical twist with these coconut salmon goujons. Easy to make, the coconut flakes give kiddies great healthy fats and minerals. They also mean that these goujons stay breadcrumb (and gluten) free. Enjoy right along with a mango salsa and your favourite steamed greens.
Servings 2 servings
Ingredients
Salmon goujons
- 2 salmon fillets
- 1 egg beaten
- ⅔ cup desiccated coconut flakes
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon olive oil
Mango salsa
- ¼ mango ripe
- 3 inch cucumber diced
- few sprigs fresh coriander leaves
- 1 tablespoon lime juice
- ½ tablespoon honey
Instructions
Salmon goujons
- Cut the salmon into 1 inch by 2 inch pieces. Set aside.
- In a shallow bowl beat the egg and set next to the salmon pieces.
- In another bowl or plate add the coconut flakes, garlic powder and salt. Mix them well with a fork.
- Add your olive oil to a frying pan and set to a medium heat.
- Dip both sides of each salmon piece into the egg wash, then coat in the coconut flakes mixture and place in the pan.
- Cook until golden on one side, then flip them over.
- Coconut crusted salmon goujons are best served straight way. You could pair them with our mango salsa, steamed veggies or coconut rice.
Mango salsa
- Finely chop the mango and cucumber and place in a bowl.
- Add some chopped coriander leaves.
- Mix the lime juice and honey together and then mix into the mango and cucumber pieces. Serve with your coconut salmon bites.