Chocolate Pear Balsamic and Coconut Cashew Salmon

Baked salmon with an explosion of flavor to ignite your taste buds!

One of my favorite dinner meals is baked salmon, so of course I like to come up with new ways to cook it! There are so many foil pack recipes out there, different varieties of crusted salmon and creamy sauces to top it off- it’s just such a delicious fish to cook again and again. A recipe I put together one night for coconut cashew salmon really stood out and I am excited to share it with all of you!

I’m a huge fan of chopped nuts being thrown into dishes to add a little extra protein and healthy fats. Cashews are one of my favorite nuts so I figured putting it with my fish of choice would make an ideal meal! This salmon has a tropical note to it that is sweetly satisfying and definitely makes it stand out.

There are so many flavors of balsamic vinegar out there that can really add to your dish!

For this recipe I used a Dark Chocolate Balsamic and White Pear Balsamic from Pastamore. I purchase marinades, olive oils and vinegars from this company ALL THE TIME! However, if you only have a regular balsamic vinegar that will still pair nicely. These unique flavors really set it off in my opinion though….

Get your ingredients together to start the prep for the topping. You will need some shredded coconut, raw cashews and the balsamic vinegar.

Crunch the cashews into pieces. I did this by pounding the bag of nuts repeatedly. Mix some balsamic and a little coconut oil together in a small bowl and throw the cashews in. Sprinkle shredded coconut and basil on top and stir everything together.

Place a large salmon filet on a foiled baking sheet. Layer the glazed nuts over the top of the fish carefully. Once it is completely covered set in the oven to cook.

Bake at 400 for about 18 minutes. Keep an eye on the salmon as it cooks to ensure the nut crust is not getting burnt. Do NOT broil this! When the salmon flakes away easily with a fork it is done.

Coconut Cashew Salmon

Salmon with coconut cashew crust and white pear dark chocolate balsamic glaze.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Course Main Dish

Cuisine Seafood

Servings 2 people

Ingredients

  

• 1 1/2 tbsp balsamic vinegar
• 1/2 tbsp coconut oil
• 1 tbsp shredded coconut
• 1/4 cup raw cashews
• 1 tsp basil
• 1 salmon filet

Instructions

 

• Combine cashew pieces, balsamic and a little coconut oil together in a small bowl. Top with shredded coconut and basil, then mix all together.
• Place a large salmon filet on a foiled baking sheet. Layer the glazed nuts over the top of the fish carefully.
• Bake at 400 for about 18 minutes. Keep an eye on the salmon as it cooks to ensure the nuts crust is not getting burnt. Do NOT broil this! Remove from oven when the fish can flake off with a fork.

Notes

I mixed two different kinds of flavored balsamic, but a plain balsamic vinegar would work just fine for this recipe as well!

This coconut cashew salmon has a wonderfully sweet flavor and is packed with protein. If you like this recipe I encourage you to give my other barbecue pecan salmon recipe a try because it’s very similar!

If you would prefer your nuts to be more finely chopped I suggest a food processor. The one I use is Ninja brand. It comes in so handy when making homemade pesto!

>>This can be a Whole30 APPROVED recipe!

You will need to use a basic balsamic and make sure the coconut flakes are organic.