This flavorful ham and broccoli quiche is suitable for breakfast, lunch, or dinner. The leftovers are equally delicious the next day. Use your favorite cheese.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (4 ounce) fillets salmon
- 2 cups orange juice
- 1 egg, beaten
- 1 (7 ounce) package flaked coconut
- 4 tablespoons orange marmalade
- 1 tablespoon Dijon mustard
Instructions
- Place salmon fillets in a medium bowl with orange juice. Cover, and marinate in the refrigerator 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Coat salmon fillets with egg. Dip fillets in coconut, and arrange in a single layer on a medium baking sheet. Bake 15 minutes in the preheated oven, until coconut is golden brown and fish is easily flaked with a fork.
- In a small saucepan over medium heat, blend orange marmalade and Dijon mustard. Heat until warm, and serve as a dipping sauce for the salmon.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 512 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 5 g |
| Protein | 27 g |
| Saturated Fat | 15 g |
| Sodium | 313 mg |
| Sugars | 41 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
My husband and I are not huge salmon fans, but our daughter is. Tried this tonight and we LOVED it. I doubled the glaze, but otherwise kept it just as is…
I used cod, marinated in orange juice for 7 hours. Used unsweetened coconut with salt, pepper to crust the fish. Baked at 350F for 15 minutes, coconut browned nicely. Added 1 1/2 TBSP honey dijon to marmalade, was good, could spice it up a little more. Husband enjoyed meal and suggested keeping remaining sauce for later.
Really good! We eat lots of Salmon here in WA state and I’m always looking for cool ways to dress it up!
Made exactly as written.
Very interesting and good tasting dish !! Didn’t change anything on the recipe. Such a different flavor with the orange and coconut pairing with the salmon. The dipping sauce was very, very good !! I will try that on other dishes !!
Okay, the coconut didn’t brown that well.
amazing! towards middle of the fishing season we’re always looking for original ways to cook the fridge/freezer full of salmon, and this fits the bill! Easy, delicious, and unique. One of my favorite recipes – I’ve made it many times already.
we used talipia instead of salmon. but followed everything else exactly. it was easy to make and so good! the sauce is awesome!
This was very easy to throw together and I loved it. I did dredge my salmon in flour before dipping it in the egg and instead of serving the dipping sauce on the side I spooned it over the salmon and used leftovers on my rice. YUM.
WOW -fantastic. An extraordinary and tantalizing affair with the taste buds and a change of scenery from the mundane diet. Be careful when using a toaster oven to prevent dryness b/c temperatures vary and the acidity from the orange juice already cooks it. Who likes dry fish? I would highly recommend this to those who enjoy a flirtatious flavor. LOVE it!
This recipe is definitely going in my ‘favorites’ folder. We loved this! I used finely shredded, unsweetend coconut (‘Lets Do…Organic’ is the brand). I found that 3/4 cup coconut was all I needed for 4 fillets. I added 1/4 tsp. salt to the coconut to enhance the flavor of the salmon and balance out the sweetness of the sauce. And the sauce – it’s so good! It was hubby’s favorite part of the meal. I thought the salmon was great by itself, but when you add the sauce, it’s excellent!
Pretty good. I didn’t have marmalade, and bf is not a huge fan of mustard, so I made him a honey dijon sauce with a creamy honey dijon salad dressing and honey. He loved the coconut salmon bit. I liked it well enough but I guess didn’t like it as much as other salmon I’ve had. I’ll have to try again when I have marmalade. thanks for the recipe!
The hubs and I enjoyed this. I didn’t have orange marmalade, so I used my homemade peach jam instead. I did add a splash of OJ to the sauce to give it that less-sweet flavor. I also used spicy brown mustard as I had it on hand, and it balanced nicely with my jam. Like others mentioned, I used far less coconut than the recipe called for. I also made this spur of the moment, so only marinated the salmon in the OJ for about 30-40 minutes, and it was still quite tasty. ***revised*** This tasted even better when I reheated it the next day on 40% power in the microwave until warm. The orange flavor came through really well.
This recipe is a cinch to make and so good! Just the right combination of sweetness and fishiness! LOVE it.
I kind of hacked this recipe, and it was still delish! I can’t wait to try to make it again with some forethought. For anyone else making it on the fly, instead of marinading the salmon in OJ for 8 hours, I marinaded about 2 and then poured the oj into the dish to bake with them. (Of course this meant the entire fish didn’t have the coconut coating, but I toasted coconut to serve with it to compensate) I also didn’t have orange marmalade.. so I used apple and added a ton of orange zest. It did lack something, (which was probably due to not really following directions) but it was still really good. I might try to add ginger to the sauce, I think it might round the flavor out nicely.
My husband and I really liked this ~ Not fishy at all! But there was no fooling my son..
I didn’t love this and i really REALLY wanted to. I will try it again with a different type of marmalade and use shredded coconut next time. =(
Be warned: I only bought a 5 oz. bag of coconut, and it was waaaay more than enough. I coated the salmon until there was no more room for coconut! Unfortunately, after dredging egg-coated salmon through the coconut, I had to discard a very large amount. What a waste. I advise dumping a little at a time onto a plate and adding more if you need it. Don’t throw away 3/4 a bag of coconut! Pretty good salmon, though. Even better sauce.
This was great–I wasn’t sure about it was I was making it, but I loved it and I’m not usually a salmon person!
Everytime I have made this recipe everyone has loved it and wanted the recipe. It also sounds completely fancy and full of effort when it is in fact simple and effortless. I have made this many times and will continue to do so.
I tried this recipe because it was very different I usually BBQ my Salmon. It was good, a little to sweet though.