Lunch or Dinner
Caribbean Salmon with Coconut Cream Sauce
Caribbean Salmon with Coconut Cream Sauce
Makes: 2 servings
Each serving contains: 2 Protein, 0 Carbohydrates, 0 Vegetables, 1 Fat
Ingredients:
Makes: 2 servings
Each serving contains: 2 Protein, 0 Carbohydrates, 0 Vegetables, 1 Fat
Ingredients:
- 2 (6oz) Salmon Filets
- 3 1/2 Tbsp Plain Greek Yogurt
- 2 tsp GOLO Jamaican Jerk Seasoning
- 2 Tbsp Organic Cream of Coconut
- 1/2 tsp Grated Lime Zest
- 2 Tbsp Fresh Lime Juice
- 1/4 cup Shredded Coconut
- Preheat oven to 350°.
- Place Salmon in a baking dish and spread 1 1/2 Tbsp Greek Yogurt over top the filets. Sprinkle with Jerk Seasoning.
- Bake Salmon for about 18-20 minutes, or until it begins to flake.
- While the Salmon is cooking, in a saucepan combine 2 Tbsp Greek Yogurt, Cream of Coconut, Lime Zest and Lime Juice. Stir over medium-low heat. Do not boil.
- When Salmon is done spread sauce over top and divide the Coconut Flakes over each filet.