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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