Orange Coconut Salmon

01Method

1. 1

   Place the salmon fillets in a bowl, pour the orange juice over them, cover, and refrigerate to marinate for 8 hours or overnight.

2. 2

   Heat the oven to 350°F (175°C).

3. 3

   Dip each fillet in the beaten egg, then press into the flaked coconut to coat. Lay the fillets in a single layer on a baking sheet and bake for 15 minutes, until the coconut is golden and the fish flakes easily.

4. 4

   Combine the orange marmalade and Dijon mustard in a small saucepan over medium heat, stirring until warmed through. Serve alongside the salmon as a dipping sauce.