Jamaican Salmon with Coconut Cream Sauce
We try to eat salmon often because it's so healthy, and I love thinking of new ways to make it different and delicious. It's easy, but this dazzler with jerk seasoning is my go-to meal for company. —Joni Hilton, Rocklin, California
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 cup lime juice
- 1/3 cup sour cream
- 3 tablespoons mayonnaise
- 1/2 cup sweetened shredded coconut toasted
- 1/4 cup cream of coconut
- 4 fillets (6 ounces each)
- 1 teaspoon grated lime zest
- 4 teaspoons caribbean jerk seasoning
- Carbohydrate 9.34871250214039 g
- Cholesterol 9.54375000473925 mg
- Fat 13.6127750014717 g
- Fiber 1.45362496776765 g
- Protein 1.43071250043821 g
- Saturated Fat 9.05504750090929 g
- Serving Size 1 1 servings. (66g)
- Sodium 126.740000005368 mg
- Sugar 7.89508753437274 g
- Trans Fat 3.54269500008107 g
- Calories 159 calories
Preheat oven to 350degrees. Place fillets in a greased 13x9-in. baking dish. Spread mayonnaise over fillets; sprinkle with jerk seasoning., Bake until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, for sauce, in a small saucepan, combine sour cream, cream of coconut, lime zest and juice; cook and stir over medium-low heat until blended., Drizzle fillets with sauce; sprinkle with coconut.
