Coconut-Crusted Salmon with Coconut Chili Sauce
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Cooking tools:
- Saucepan
- Stove
- Oven
- Mixing bowl
- Plate
- Cast iron skillet
- Spatula
- Baking sheet
- Instant-read thermometer
- Pastry brush
- Measuring spoon
- Measuring cup
- Serving platter
Ingredients
- 1 cup unsweetened coconut milk
- 3 tablespoons fresh lime juice
- 1 tablespoon honey
- ½ tablespoon thai chili paste
- salt and pepper, as needed
- ½ cup shredded, unsweetened coconut
- ¼ cup panko
- 6 skinless, wild salmon fillets
- 2 tablespoons peanut oil
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