Jamaican Salmon With Coconut Cream Sauce Recipe

Ingredients

4 salmon fillets (6 ounces each) 3 tablespoons mayonnaise4 teaspoons Caribbean jerk seasoning 1/3 cup sour cream1/4 cup cream of coconut 1 teaspoon grated lime zest1/4 cup lime juice1/2 cup sweetened shredded coconut, toasted

Preparation

Preheat oven to 350°. Place fillets in a greased 13x9-in. baking dish. Spread mayonnaise over fillets; sprinkle with jerk seasoning.

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.

Drizzle fillets with sauce; sprinkle with coconut.