| Wild Baked Salmon With Coconut Crust |
| The Little Fish Company |
| This Week's Special |
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Ingredients
1 pound of wild Coho Salmon fillet (cut into 4 oz. portions, skin removed)
1 tablespoon lime or lemon juice
1/2 cup panko (Japanese bread crumbs, available in the Asian food aisle),
or substitute dry bread crumbs
1/4 cup flaked sweetened coconut
Salt and freshly ground pepper, to taste
Cooking spray
Directions
Preheat oven to 425 degrees.
Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
In a shallow dish, combine panko, coconut, salt and pepper. Dredge each
fillet in the mixture and return to baking pan. Spread leftover crumbs on top
of each fillet. Coat with cooking spray.
Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden
brown.
1 pound of wild Coho Salmon fillet (cut into 4 oz. portions, skin removed)
1 tablespoon lime or lemon juice
1/2 cup panko (Japanese bread crumbs, available in the Asian food aisle),
or substitute dry bread crumbs
1/4 cup flaked sweetened coconut
Salt and freshly ground pepper, to taste
Cooking spray
Directions
Preheat oven to 425 degrees.
Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
In a shallow dish, combine panko, coconut, salt and pepper. Dredge each
fillet in the mixture and return to baking pan. Spread leftover crumbs on top
of each fillet. Coat with cooking spray.
Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden
brown.