Coconut Salmon Tenders (Gluten-Free)

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Very mild in flavor, but goes great with a spicy tangy sauce like our Spicy Tropical Dipping Sauce


  • 1.5 lb wild-caught salmon, cut into strips or chunks
  • 1 egg
  • 1 cup unsweetened shredded coconut
  • ½ cup cashew meal
  • 1 tsp salt
  • 1 tsp brown sugar
  • black pepper
  • spices, if desired (smoked paprika, cumin, cayenne pepper)


Preheat oven to 375. Combine shredded coconut, cashew meal, salt, sugar, and a couple turns of freshly ground black pepper. In a separate bowl, beat egg. Dip salmon strips into egg and then roll in breading. Place on a baking tray and cook for 10-15 minutes or until cooked. If desired, broil a couple minutes on each side to toast coconut.