Caribbean Coconut Crusted Salmon
Adapted from www.foodtv.ca
1 1/4 cups of shredded, unsweetened coconut
4 6 oz salmon filets, skin removed
Salt and pepper
Preheat oven to 375 degrees.
Put coconut into a freezer bag. Drop in the salmon filets one at a time and toss to coat. Place on a lightly oiled baking sheet and season with salt and pepper. Bake for 15 minutes.
Serve with a Caribbean Salsa.