Orange Coconut Salmon recipe

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

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.