Prep Time: 15 min. • Cook Time: 20 min.
Preheat oven to 425°F. Roughly chop the cilantro and the macadamia nuts. Peel the mango, cut away from pit, and then slice into ¼-inch slices. Season salmon with ¼ teaspoon of salt and ¼ teaspoon of pepper.
Dip salmon into the egg and then into the coconut to cover completely. Place salmon on a non-stick or foil-lined sheet tray. Spray salmon with pan spray and place in oven for 15 minutes.*
Cook rice packets according to package directions. Toss the warm rice with macadamia nuts and set aside.
In a mixing bowl, combine the lime juice, cilantro, mango, olive oil, and ¼ teaspoon each of salt and pepper.
Serve the coconut salmon with rice and mango salad and enjoy!
*For food safety, cook salmon to an internal temperature of 145°F.
Approximate Nutritional Information (Per serving):
Calories 770, Fat 38g, Sat Fat 11g, Trans Fat 0g, Cholesterol 155mg, Sodium 400mg, Total Carbohydrate 63g, Fiber 5g, Sugars 13g, Protein 47g