Coconut Crusted Salmon

Do you ever get a hankering for a specific food or dish? Maybe a craving for a specific flavor? Well, last night it was all I had in me not to order take-out Chinese from Adam and I's favorite american Chinese restaurant in town for their coconut crusted chicken. Lately Adam and I's diets have not been great; we did indulge in cookies and donuts this weekend, so we wanted to finish the weekend strong with a healthier meal. We have a ton of ingredients left over from the Ohana Bread, so I realized I could try to make my own coconut crust on something we already have. Next thing I knew we had mushroom tortellini, pan-fried coconut crusted salmon, and asparagus ready to go. For the tortellini I bought a pre-made bag at Walmart that took 4 minutes to make, and the asparagus was a great-value steam-able bag from the frozen food isle. We tossed the tortellini in pesto sauce and the asparagus in walnut oil with walnuts, salt, and pepper. It was delicious! Here is the recipe for our coconut crusted salmon that really hit the spot:

Coconut Crusted Salmon

Ingredients:
- 2-4 Thawed Salmon Fillets
- 1/2 Tbs Curry Powder
- 1/2 Tbs Garlic Powder
- 1/2 Cup Panko Bread Crumbs
​- 1/4 Cup Unsweetened Coconut Flakes
- 1/2 Tbs Onion Powder
- 1/4 Cup All-Purpose Flour
- 2 Eggs
- 3-6 Cups Vegetable Oil (depending on pan size)

Directions:
- Start to pre-heat the vegetable oil in a pan to 300F.
- While waiting - In a bowl scramble the 2 eggs together and set aside.
- In a separate bowl, mix together flour, bread crumbs, coconut, garlic, curry, and onion powder.
- One the oil is ready, take a fillet, coat it in the egg wash, lightly set and press it into the dry ingredients bowl on each side, then set it on a plate with a paper towel. Repeat until all 2-4 fillets are ready.
- Take the plate over to your pan and carefully set the fish inside the pan. Allow to cook for 4 minutes in the oil before gently flipping to cook for 4 minutes on the other side.
- Once fully cooked set the fish on a plate with a clean paper towel to absorb any excess oil. Repeat the process. 
- Once all fillets are cooked, plate and serve.