Jamaican Salmon with Coconut Cream Sauce


  • 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


  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, lime zest and juice; cook and stir over medium-low heat until blended.
  3. Drizzle fillets with sauce; sprinkle with coconut.

Recipe source:tasteofhome

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