- 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 peel
- 1/4 cup lime juice
- 1/2 cup flaked coconut, toasted
- Preheat oven to 350°. Place fillets in a greased 13x9-in. baking dish. Spread mayonnaise over fillets; sprinkle with jerk seasoning.
- Bake 18-22 minutes or until fish just begins to flake easily with a fork. Meanwhile, for sauce, in a small saucepan, combine sour cream, cream of coconut, lime peel and juice; cook and stir over medium-low heat until blended.
- Drizzle fillets with sauce; sprinkle with coconut. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Jamaican Salmon with Coconut Cream Sauce
"OMG loooove Caribbean food!!! Love it!"
"This was fantastic! I cut the recipe in half for the two of us; other than that I followed it exactly. We liked how all of the different flavors complemented each other. We will definitely be enjoying this dish on a regular basis."
"Very tasty! We're always on the lookout for a new salmon recipe, & this one will be added to the rotation. I made a few changes to lighten the sauce. Next time around, I'll be making less sauce (even though it's mighty tasty), since it made a generous amount that wasn't all eaten."