Coconut Citrus Salmon

We love salmon so many ways, and you can grill it or bake it... either way, it is superb. Serve this with sautéed snap peas and a side of wide noodles, buttered and sprinkled with poppy seeds.

- 8 center-cut filet pieces of wild-caught salmon
- 4 tablespoons SchoolHouse Kitchen^® Coconut Citrus Vinaigrette
- salt and freshly ground pepper

If you are going to bake the salmon, preheat the oven to 400°F. Spread the Coconut Citrus Vinaigrette over salmon. Salt and pepper the salmon; cover with foil, and bake for 20 minutes.

If you are grilling the salmon, prepare and preheat the grill. Baste salmon with Coconut Citrus Vinaigrette and save some vinaigrette to use as a sauce when it is done. Grill over medium heat for about 4 minutes a side, depending on the thickness of the fish.

Serves 8