1/3 cup cornstarch 3/4 tsp cayenne pepper 1 cup coconut flakes 1 Tbsp honey 1 Tbsp lime juice 3/4 cup egg substitute 12 oz salmon (four 3-oz fillets)
Preheat oven 425 degrees. Lightly coat a baking dish with PAM. On a pie pan or plate, combine cornstarch & cayenne pepper. On another plate, spread a thin layer of coconut flakes. In a microwave-safe bowl, warm honey; add lime juice and stir to combine; add egg substitute and blend well. Dip salmon fillets in cornstarch then egg substitute mixture and finally in coconut. Place salmon on baking sheet and bake for 12 to 15 minutes or until cooked through.