About this recipe:This dish is a texture and flavour explosion waiting to happen. The combination of orange juice, marmalade, Dijon mustard and desiccated coconut, helps create this delicious salmon dish.
4 (115g) fillets salmon
475ml orange juice
1 egg, beaten
200g desiccated coconut
4 tablespoons orange marmalade
1 tablespoon Dijon mustard
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Place salmon fillets in a medium bowl with orange juice. Cover and marinate in the refrigerator 8 hours or overnight.
Preheat oven to 180 C / Gas 4.
Coat salmon fillets with egg. Dip fillets in coconut and arrange in a single layer on a medium baking tray. 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.