Orange Coconut Salmon



INGREDIENTS:

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

DIRECTIONS:

1. Place salmon fillets in a medium bowl with orange juice.
Cover, and marinate in the refrigerator 8 hours, or overnight.

2. Preheat oven to 350 degrees F (175 degrees C).

3. 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.

4. 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.



Orange Coconut Salmon