• 4 salmon fillets, skin removed (about 4 oz each)
  • 1 T Coconut White Balsamic
  • 1/2 c Japanese panko bread crumbs
  • 1/4 c flaked sweetened coconut
  • 1/2 t  Sea Salt
  • 1/2 t fresh ground pepper
  • 2 T Persian Lime EVOO
  1. Preheat oven to 425 degrees. Place salmon fillets on a non-stick baking pan. Brush balsamic onto the salmon.
  2. In a shallow dish, combine panko, coconut, salt and pepper.
  3. Dredge each fillet in the mixture and return to the baking pan. Spread leftover crumbs on top of each fillet. Drizzle with Persian Lime EVOO
  4. Bake for 12 to 15 minutes. If desired, put under a broiler until crust is golden brown.