Ingredients
4
4 servings
- •4 (4 ounce) fillets salmon
- •2 cups orange juice
- •1 egg, beaten
- •1 (7 ounce) package flaked coconut
- •4 tablespoons orange marmalade
- •1 tablespoon Dijon mustard
Instructions
- Place salmon fillets in a medium bowl with orange juice. Cover, and marinate in the refrigerator 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Coat salmon fillets with egg. Dip fillets in coconut, and arrange in a single layer on a medium baking sheet. Bake 15 minutes in the preheated oven, until coconut is golden brown and fish is easily flaked with a fork.
- In a small saucepan over medium heat, blend orange marmalade and Dijon mustard. Heat until warm, and serve as a dipping sauce for the salmon.
Nutritional Facts
Per 4 servings
- Calories: 512
- Carbohydrate: 52g
- Fat: 22g
- Fiber: 5g
- Protein: 27g
- Sugar: 41g
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