4 Salmon fillets
2 Tbsp Olive Gourmet Coconut White Balsamic Vinegar 1/2 cup Panko Breadcrumbs
1/4 cup Flaked Sweetened Coconut
Salt & Pepper
Preheat oven to 425 degrees. Remove the skin from the salmon. Place salmon fillets on a non-stick baking pan.
Brush balsamic vinegar on the salmon.
In a shallow dish, combine panko, coconut, salt and pepper.
Dredge each fillet in the mixture and return to the baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray. Bake for 12 to 15 minutes; place under broiler until crust is golden brown.