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

Jamaican Salmon with Coconut Cream Sauce
Jamaican Salmon with Coconut Cream Sauce
Jamaican Salmon with Coconut Cream Sauce
Servings Prep Time
4servings 30minutes
Servings Prep Time
4servings 30minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Preheat oven to 350°. Place fillets in a greased 13x9-in. baking dish. Spread mayonnaise over fillets; sprinkle with jerk seasoning.
  2. 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, and lime zest and juice; cook and stir over medium-low heat until blended.
  3. Drizzle fillets with sauce; sprinkle with coconut.
Recipe Notes

Editor's Note

To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

Nutrition Facts

1 fillet with 3 tablespoons sauce and 2 tablespoons coconut: 497 calories, 34g fat (12g saturated fat), 102mg cholesterol, 467mg sodium, 16g carbohydrate (14g sugars, 1g fibre), 30g protein.