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Salmon with Coconut and Macadamia Crust Serves 4

4 4oz salmon filets, skin removed

2 eggs, whisked

1 package NutCrusters Macadamia Coconut coating mix

Preheat oven to 425°.

Whisk eggs in a medium bowl. Add the coconut and macadamia mix to another medium bowl. Dredge the salmon filets in the eggs and then thoroughly coat in the coconut mixture.

Place on a foil baking sheet and bake for 35- 40 minutes.

Serve with a lemon wedge.

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