Many cooks are intimidated by cooking fresh fish and, as a result, miss out on the heart-healthy, brain-boosting, omega-3 fatty acids in salmon. Never fear, though — this recipe for baked salmon with coconut is foolproof!
Ingredients
- 4 (4 ounce) salmon fillets, skin removed
- 1 tablespoon lime or lemon juice
- ½ cup panko (japanese bread crumbs, available in the asian food aisle), or substitute dry bread crumbs
- ¼ cup flaked sweetened coconut
- salt and freshly ground pepper, to taste
- cooking spray
Instruction
- Preheat the oven to 425 degrees F (220 degrees C).
- Place salmon fillets on a nonstick baking pan; brush juice on salmon.
- In a shallow dish, combine panko, coconut, salt, and pepper. Dredge each salmon fillet in panko mixture and return to the baking pan. Spread leftover crumbs on top of each salmon fillet. Coat with cooking spray.
- Bake in the preheated oven for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.
