Sweet red chili crusted salmon with coconut sauce

Sweet red chili crusted salmon 

With mushrooms and a coconut sauce 

1 # salmon with skin

The salmon crust

1 bag kettle cooked sweet red chili chips 

(About 1 1/2 cups crushed extra for snacking) 

2 t fresh ground pepper

1 t pink Himalayan salt

Juice of one lemon 

2 T oil 

2-3 T mustard 

Side: 

14 oz mushrooms salt pepper and oil to taste

Coconut sauce:

14.5 oz coconut milk unsweetened 

3 oz herbed goat cheese

1 small onion 

1/4 maple syrup

1 T garlic 

1 t pink Himalayan salt

2 t fresh ground black pepper 

Make crumb mixture for toppings the salmon.. Combine all the mixture in a bowl until a rough paste (may need a hair more olive oil to bind, make sure chips crushed good!!)

Also start heating up pan with tablespoon or so of olive oil medium to high heat! And the oven to 425! 

Place the salmon skin side down and rub on the mustard good!!!! Also salt and pepper! 

(This mustard is awesome!!! Sweet but super "horsradishy" spicy!)

Press on the crumb mixture 

Put salmon skin side down in pan

And get a good sear on the skin!! (I did 4 minutes 

Place in the oven uncovered for 7 minutes.. Until topping browns!! Gets a bit crispy!! 

Then take out, cover with foil and let rest 10 minutes!! 

Once the salmon goes into the oven start chopping mushrooms, get them in there own pan with salt pepper and oil. Med-high heat

Then Chop the onion however and cook with 1/4 of the coconut milk in there own pan. Med high heat! 

(I took my picture right before salmon went into oven!) 

Once onions are translucent and tender add garlic for 1-2 minutes. Maple syrup and rest of coconut milk 1-2 minutes. 

Then take off heat.. Stir in goat cheese. And throw it all in the blender to get a good Purée  on the sauce. (Emulsion blender would be nice here! Ha)  delicious creamy goodness!! 

Then put it all together and eat it! Yum! 

I put down some sauce, then laid my fish on top, and mushrooms next to it...