I wanted to use unsweetened coconut for this recipe but only had the sweetened kind, which I use for baking. I used it anyway and I actually liked it — salmon does very well with sweet toppings and sauces.
I served this with Green Rice, which provided both the starch and vegetable (spinach). If you want a third item on the plate, you could serve a vegetable like broccoli on its own, or perhaps a cold salad or relish.
4 narrow salmon filets, about 1 1/2 by 5 1/2 inches
1 cup sweetened coconut
1-2 Tbsp. canola (rapeseed) oil
Heat the oven to 400F/205C degrees. Lightly oil a baking pan.
Place the sweetened coconut in a wide bowl. Add the zest of one lime and mix well with your fingers. Dredge the salmon in the coconut all over, then place on the oiled baking dish. Bake for about 20 minutes, or until the salmon is cooked through. Juice the limes, and when you take the salmon out of the oven, drizzle the juice of half a lime on top of each filet.