Caribbean Coconut Crusted Salmon

Caribbean Coconut Crusted Salmon
Adapted from

Serves: 4

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.

1 comment:

Liesl said...

OMG!! What a great idea! This sounds so tasty and would be great with a mango salsa!

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