Coconut Crusted Salmon

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

4-6 fillets salmon, skinned and de-boned (1.5 lbs)

2 tablespoons olive oil

1 cup panko*

1 cup shredded unsweetened coconut*

1/2 cup mayonnaise

2 tablespoons Dijon mustard

salt and pepper to taste

parsley to garnish (optional)

Directions

Preheat the oven to 425 F and line a baking sheet with parchment paper.

In a small frying pan over medium heat add the olive oil, when the oil is hot add in the panko and stir until golden. Transfer to a shallow dish. In the same pan toast the shredded coconut, keeping a careful eye on it to prevent it from burning. Once the shredded coconut has toasted add it to the panko.

In a seperate shallow bowl, combine the mayonnaise and mustard and stir together to combine.

To bread the fish take a piece of salmon and coat it with a thin layer of the mayonnaise mixture and transfer it to the panko/coconut mixture to coat. Place the filet on the prepared baking sheet and repeat with the remaining salmon filets. Bake 10-15 minutes, until golden brown and the salmon is cooked (this time will depend on the thickness of your salmon).