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Export 14 ingredients for grocery delivery
Step 1
Preheat oven to 425 degrees. Prepare a baking dish by spraying it with non stick spray.
Step 2
In a small dish, stir together the curry, garlic powder, salt and pepper. Set aside.
Step 3
In a bowl, whisk the egg with the water/or milk. Set aside.
Step 4
In a non-stick skillet over medium heat, add in the olive oil and panko. Stirring frequently, toast the panko until it starts to turn golden brown. Remove it and pour it onto a large plate with the coconut and curry powder mixture, and mix it together.
Step 5
Pat the salmon dry with paper towels, and dip into the egg mixture, then immediately into the curry coconut panko blend. Gently press the panko into the salmon, sprinkling on a few extra crumbs to make sure it is thickly coated. Place the salmon in the baking dish, and repeat with the rest of the salmon.
Step 6
Bake for 12-15 minutes (depending on the thickness of the salmon filets). While the salmon is baking prepare the tartar sauce.
Step 7
In a bowl, mix together all the ingredients for the tartar sauce and refrigerate until ready to use.
Step 8
Serve immediately with salmon and tartar sauce.
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