Coconut Crusted Salmon

I am always on the look out for new ways to prepare salmon. I think I am eating a record amount of salmon this summer, and so new preparations are key. This is a really fun and different way to eat fish, and takes you to the tropics with the sweetness and crunch of coconut. It's also very fast, which is key to healthy eating during the week.

Mix the flour, shredded 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 flat on a rimmed baking sheet.

Bake the salmon for 12-16 minutes, flipping once,

until the salmon flakes easily with a fork and the coconut crust is slightly browned and crisp. (If you want to make the crust crispier and add more color, broil the salmon for the last 5 minutes of the cooking process.)

Serve on top of salad, or with a green vegetable.

One year ago: Chocolate Peanut Butter Ice Cream
Two years ago: Roasted Banana Ice Cream
Three years ago: Curried Chicken Salad with Blackberries
Four years ago:Peach and Blackberry Tart
Five years ago: Shrimp and Vegetable Stir Fry

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Coconut Crusted Salmon

1/4 cup flour
1/2 cup shredded coconut
1/4 tsp. salt
1 egg, beaten
1 1/2 pounds salmon filets

Mix the flour, shredded 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 flat on a sheet pan.

Bake the salmon at 375 for 12-16 minutes, flipping once, until the salmon flakes easily with a fork and the coconut crust is slightly browned and crisp.

Note: to make the crust crispier and add more color, broil the salmon for the last 5 minutes of the cooking process.

Recipe Source: Adapted from In Sonnet's Kitchen