½ cup corn starch

2 tsp. kosher salt

½ tsp. cayenne pepper

1 cup coconut milk

1 ½ cups shredded unsweetened coconut

¾ cup panko crumb

1 can salmon

1 egg, beaten

Vegetable oil

Preheat oven to 375 degrees.

Mix the corn starch, salt and pepper in a plastic bad. Pour the coconut milk into a bowl. Combine the coconut, panko and a pinch of kosher salt in a paper plate.

Drain the salmon from the can and pour into a small mixing bowl. Add 1 egg and mix well. Using your hands take some salmon and roll into a small ping pong ball size ball. Lay the salmon ball onto a parchment lined baking sheet until you are ready to start coating.

Toss the salmon ball in the corn starch mixture in the plastic bag. Remove and then dip coated salmon in the coconut milk. Then finally dredge the salmon in the panko mixture; and set on a parchment lined baking sheet. Repeat with remaining salmon pieces.

Bake in oven for 15-20 minutes until salmon balls are a light golden brown.

For Tropical Salad:

Romaine Salad

1 cup Mandarin oranges

1 red pepper, diced

½ cup Crushed walnuts

1 Mango, diced

Tropical Dressing:

¼ cup mayonnaise

¼ cup apricot preserves

2 tbsp.  duck sauce

Q tsp. garlic powder

1 heaping tsp. ginger powder

1 pinch cayenne pepper (optional)

Mix all the ingredients in a bowl well serve over salmon.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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