Coconut Crusted Salmon with Garlic Chili Zoodles and Basil Lime Aioli

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Think coconut popcorn shrimp but salmon edition. We love the way this one turned out. Prepare for some heat from the garlic chili sauce with zucchini noodles and shaved sweet potato tossed in. All topped with a crisp basil lime aioli and green onion to garnish. Your taste buds will thank you for this journey from spicy to crispy to creamy. Try it out and let us know how it goes!

Recipe

Coconut Crusted Salmon with Garlic Chili Zoodles and Basil Lime Aioli

total time: 25 minutes
servings: 2

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Ingredients:

  • 2 six ounce Villa Salmon portions, thawed

  • 1/2 cup panko bread crumbs

  • 1/2 cup shredded coconut

  • pinch salt & pepper

  • 2 tbsp maple syrup

  • 1 medium/large zucchini, ribboned

  • 1 sweet potato, shaved into ribbons

Chili Garlic Sauce

  • 2 tbsp olive oil

  • 1 clove garlic, minced

  • 1 thumb fresh ginger, peeled and minced

  • 1 tbsp ketchup

  • 1 tbsp chili garlic sauce (found in Asian aisle of grocery store, same brand as Sriracha hot sauce)

  • 1/2 tbsp maple syrup

  • juice of 1 lime

Basil Lime Aioli

  • juice of 1 lime

  • 1.5 tbsp avocado oil mayo

  • 4 tbsp plain Greek yogurt

  • 2 tbsp fresh basil, chopped

  • 1 tbsp fresh green onion, chopped

Instructions:

Preheat oven to 400 degrees Fahrenheit

Combine panko, shredded coconut, salt and pepper in a small bowl.

Pat dry your salmon portions and rub 1 tbsp of maple syrup on each portion so that each side of each portion is covered.

Pour coconut mixture all over salmon portions to coat all sides of each portion. Place on an oven safe pan and cook salmon for 15 minutes and until coconut shreds are crisp and golden.

While the salmon cooks, make the chili garlic sauce. Heat up 2 tbsp of olive oil in a sauté pan and sauté garlic and ginger until fragrant. In a separate bowl, combine the ketchup, chili garlic sauce, maple syrup and juice of 1 lime, whisk to combine then add this mixture to the sauté pan.

Simmer sauce for a minute on low heat and then add the ribboned zucchini and sweet potato. (Quick tip: use your standard vegetable peeler down the length of the vegetable to get long ribbons).

While the vegetables cook down, make the aioli by combing all ingredients in a small bowl.

Plate your vegetables first, then the salmon portion and top with your basil lime aioli. Garnish with green onion and lime wedge and enjoy!

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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