Ingredients

The following ingredients have 5 Servings
  • 1 1/2-2 pounds whole salmon fillet
  • 1 tablespoon beaten egg
  • 2 tablespoons green curry paste
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/3-1/2 cups shredded unsweetened coconut, (or sweetened)
  • Chopped scallions (for garnish)

Instruction

  • Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper. Lay the salmon fillet in the center of the baking sheet.
  • In a small bowl whisk one egg until well combined. Measure out 1 tablespoon of beaten egg and save the rest for later use.
  • Add the curry paste, lime juice, and salt to the 1 tablespoon of beaten egg. Then brush the mixture over the top of the salmon fillet.
  • Sprinkle the shredded coconut in an even layer over the salmon. Bake for 7 minutes, then turn the heat up to broil to toast the coconut crust for 2-3 minutes. If using sweetened coconut, bake for 9-10 minutes, until the coconut is golden and the salmon is just cooked through.