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
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.
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.