Salmon (or Chicken) with Spiced Coconut Crust

Maximize flavor by patting on a coating of coconut.

Level: Easy
Serves: 1


  • 3 tbsp. shredded unsweetened coconut
  • ¼ tsp. ground coriander
  • 1 6-oz. skinless salmon fillet or boneless, skinless chicken breast half
  • 1 egg
  • 1 tsp. olive oil


  1. On a plate, spread a mix of coconut and coriander.
  2. Dip salmon or chicken into 1 lightly beaten egg, then coat with coconut mix, patting it on carefully.
  3. Heat 1 tsp olive oil over medium-high heat in a nonstick pan. Brown 1 to 2 min per side (4 sides for salmon). Bake on a sheet at 400°F, 8 min for salmon, 18 to 20 min for chicken.

241 cal (salmon only); 222 cal (chicken only); 172 cal, 15 g fat (10 g saturated), 7 g protein, 4 g carb, 1 g sugar, 3 g fiber, 77 mg sodium, 186 mg cholesterol per serving (crust only)

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