Jamaican Salmon with Coconut Cream Sauce

This creamy salmon recipe is rich without being too decadent. The combo of coconut, lime juice, and jerk seasoning brightens everything up. Trust us, you're going to LOVE the sauce. 

INGREDIENTS:

• 4 salmon fillets (6 ounces each)
• 3 tbsp mayonnaise
• 4 tsp Grace Jamaican Dried Jerk Seasoning  (Buy Now)
• 1/3 cup sour cream
• 1/4 cup cream of coconut
• 1 tsp grated lime zest
• 1/4 cup lime juice
• 1/2 cup sweetened shredded coconut, toasted

DIRECTIONS:

• 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.
• Serve and enjoy.