Jamaican Salmon with Coconut Cream Sauce
We try to eat salmon a lot because it's so healthy, and I love thinking of new ways to make it different and delicious. This dazzler is easy and is my go-to meal for company. —Joni Hilton, Rocklin, California
Ingredients
- 4 salmon fillets (6 ounces each)
- 3 tablespoons mayonnaise
- 4 teaspoons Caribbean jerk seasoning
- 1/3 cup sour cream
- 1/4 cup cream of coconut
- 1 teaspoon grated lime zest
- 1/4 cup lime juice
- 1/2 cup sweetened shredded coconut, toasted
Directions
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1Preheat oven to 350°. Place fillets in a greased 13x9-in. baking dish. Spread mayonnaise over fillets; sprinkle with jerk seasoning.
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2Bake 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, and lime zest and juice; cook and stir over medium-low heat until blended.
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3Drizzle fillets with sauce; sprinkle with coconut.
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