Air Fryer Coconut Salmon & Pineapple Rice
with Chimichurri Coleslaw & Smoky Red Pepper Crema
- Milk
- Tree Nuts
- Eggs
- Wheat
- Fish
Delicate cod gets a tropical makeover with a golden coconut-panko crust that air-fries to crispy perfection. The fish is served over pineapple-scallion rice alongside a fresh, tangy chimichurri-lime slaw, and accented with a drizzle of smoky red pepper crema.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
0.13 cup
Shredded Coconut
(Contains: Tree Nuts)
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
8 ounce
Coleslaw Mix
¾ cup
Jasmine Rice
2 ounce
Chimichurri
8 ounce
Pineapple
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 unit
Cooking Spray
Nutrition Values
Utensils
Cooking Steps
Preheat an air fryer to 350 degrees. (If you don’t have an air fryer, adjust oven rack to top position and preheat oven to 350 degrees.)
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Quarter lime. Drain pineapple. Trim and thinly slice scallions, separating whites from greens.
In a small bowl, combine sour cream and 1 tsp chimichurri (2 tsp for 4 servings). (You’ll use the rest of the chimichurri in Step 4.)
In a separate small bowl, combine panko, half the coconut (all for 4), a drizzle of oil, salt, and pepper.
Pat cod* dry with paper towels; season with salt and pepper.
Evenly spread tops of fish with sour cream mixture; mound with coconut mixture, pressing firmly to adhere.
Lightly coat air fryer basket with nonstick cooking spray; place cod in basket and air-fry until cooked through and golden brown, 8-10 minutes. (If using the oven, place cod on a baking sheet and bake on top rack for 10-12 minutes.)
While fish cooks, in a large bowl, combine mayonnaise, remaining chimichurri, and juice from one lime wedge (two wedges for 4 servings).
Add coleslaw mix and a pinch of salt; toss until thoroughly coated. Set aside.
Fluff rice with a fork. Stir in pineapple, scallion whites, a squeeze of lime juice (big squeeze for 4 servings), salt, and pepper.
Divide rice, cod, and slaw between plates in separate sections. Drizzle fish with smoky red pepper crema and garnish with scallion greens. Serve with remaining lime wedges on the side.
