Monday, September 21, 2009

Coconut Crusted Salmon

We mainly eat fish and chicken in our house, and salmon and shrimp are pretty much stables for us. Tonight I did a nice light breading with a hint of coconut, baked it in the oven, and served it up with a side of pasta salad.

2 salmon fillets
1 Tbsp lemon juice (you can use 1 egg instead if you want a heavier coating)
1/2 cup gluten free bread crumbs
1/4 cup flaked coconut
salt, pepper, garlic, and parsley to taste
cooking spray

1. Preheat oven to 425 degrees.
2. Line pan with foil and spray with cooking spray.
3. Brush juice on salmon.
4. In a shallow dish, combine gluten free bread crumbs, coconut, and seasoning.
5. Dredge each fillet in the mixture and place in baking pan.
6. Bake for 12-15 minutes or until the internal temperature is 130 degrees.
8. If desired, put under broiler for last 2 minutes to make the crust a rich golden brown.


oli said...

Boy does this look yummy or what?

Kathy said...

That looks so tasty! I'm always
looking for a good fish recipe, thanks for sharing! My husband loves