Caribbean Salmon Strips

This is an awesome twist to mix up your normal fish recipes. It is also amazing served with a mango-strawberry salsa.

Crispy & so flavorful!

My dinner of salmon, cheddar bay biscuits, watermelon & salad

Ingredients:

1 tsp paprika

1 tsp curry powder

1 tsp ground cumin

1 tsp ground all-spice

1/2 tsp ground ginger

1/2 tsp salt

1/4 tsp black pepper

1/8 tsp cayenne

**After combined, take 1 Tbsp of mixture for the fish, save the rest for next time you make it!

1 C panko crumbs

1/8 C coconut flakes

1/8 C pecans, chopped

1 egg

t Tbsp water

3Tbsp oil (I use coconut, but you can use canola oil)

2 (6 oz.) fillets

Directions:

1. Cut salmon fillets in strips.
2. Mix following ingredients in shallow bowl: paprika, curry powder, ground cumin, ground all-spice, ground ginger, salt, pepper & cayenne.
3. Keep 1 Tbsp of mixed seasoning in bowl, the remainder of the seasoning, save for next time you repeat the recipe.
4. Add panko crumbs, coconut flakes & pecans.
5. In another shallow bowl place just the flour at the bottom of the bowl.
6. In a third shallow bowl, mix 1 egg & 1 Tbsp. of water.
7. Heat 3 Tbsp. of oil at the bottom of a fying pan over medium heat.
8. Once oil is hot, dredge salmon strips in flour first, coating all sides, then dredge in egg wash, finally coating the salmon in the panko mix.
9. Fry the fish on each side, about 3 minutes each side, until the salmon is cooked thoroughly.
10. After removing fish, set the strips on a plate covered with paper towel, to allow excess oil to drain off.
11. Serve with any of the following: rice, quinoa, biscuits or mango salsa.
12. Enjoy!