Coconut Salmon with Pineapple Salsa

In case you were wondering, shrimp can be substituted for the salmon in this recipe but we just always seem to have salmon on hand instead.

You could also substitute peaches or mangoes in the salsa and have great results, it's just whatever you have on hand.

2 salmon fillets, cut into small chunks
2/3 cup cornstarch
1 1/2 teaspoons salt
4 large egg whites
1 1/2 cups flaked coconut
cooking spray

Roll small pieces of salmon or large prawns in the cornstarch mixed with the salt. Then dip them in the egg whites that have been beaten until frothy. Then roll them in flaked coconut and set the pieces in a lightly greased baking dish. Spray them slightly with low fat cooking spray and bake at 400 degrees for 20 minutes, turning halfway through.

1 15-ounce can of crushed pineapple (you can use fresh and it's better)
1 medium sweet red pepper, finely chopped
¼ c sliced green onions
half a 4-ounce can of diced chilies
2 cloves garlic, minced
3 tablespoons chopped cilantro
3 tablespoons olive oil
½ teaspoons shredded lime peel
2 tablespoons lime juice
1 tablespoon white vinegar
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon sugar or honey

Toss all the salsa ingredients and chill until ready to serve. Serve salmon with a side of steamed rice and topped with salsa.

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