Coconut Crusted Salmon2017-08-02
- Servings : 4
- Cook Time : 20m
- Ready In : 20m
- 30g breadcrumbs
- 30g desiccated coconut
- 1⁄4 tsp sea salt
- 1 egg, beaten
- 680g salmon, skinned and sliced into 4 pieces
Preheat oven to 180°C. Grease a baking sheet.
Mix the breadcrumbs, desiccated coconut, and salt together in a shallow bowl. Set aside.
Dip the salmon in the egg and coat both sides with the coconut mixture. Lay at on the baking sheet.
Bake the salmon for 15 - 20 minutes, flipping once, until the salmon is cooked and the coconut crust is slightly browned and crisp. Serve warm with spring greens and lemon wedges.