This tropical dish is bursting with flavor. We coat rich salmon filets in a savory-sweet crust of coconut and panko. To go with our delicious fish we toss together broccoli slaw with a hearty squeeze of lime, a drizzle of sesame oil, and a touch of mayo for a flavor-packed side dish that's ready in minutes.
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Pat salmon filets dry and season with salt and pepper. In a small bowl, stir together 2 tbsp unsweetened coconut, 2 tbsp panko, 2 tbsp mayo, and ½ tsp sugar.
Place salmon in a greased roasting rack set inside a Suvie pan. Spread coconut mixture over salmon filets and place pan in the bottom zone of Suvie. Input settings and cook now or schedule. Bottom Zone: Roast at 400°F for 15 minutes. Top Zone: None.
While the salmon roasts, zest lime into a medium bowl. Whisk remaining 1 tbsp mayo, 1 tsp sesame oil, ¼ tsp salt, and juice from half a lime into the zest. Add broccoli slaw and stir to coat. Set aside.
After the cook, divide salmon and slaw between plates and serve.
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