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Orange, Ginger & Coconut Sauce

Salmon with Coconut Crust

8 oz. Skinless Salmon Filets
1/2 cup Coconut Flakes
8 oz. cup Chef Pascal Orange, Ginger & Coconut Sauce
Vegetable Oil

Preheat oven to 400 degrees. Oil a baking sheet and place the salmon on the baking sheet. Sprinkle with salt and pepper to taste. Press coconut flakes on top of the fish. Bake salmon until opaque in the center (about 10 minutes). Meanwhile, bring to a boil the Orange, Ginger & Coconut Sauce and simmer for 2 minutes. Transfer the salmon to a plate. Spoon the sauce over and around the salmon. Serve with stir fry vegetables.

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