Jamaican Salmon with Coconut Sauce

April 16, 2022 Comments Off on Jamaican Salmon with Coconut Sauce
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5 from 1 vote
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Jamaican Salmon with Coconut Sauce

Fragrant and spicy salmon gets topped with a sweet and cooling coconut sauce. Serve with a fresh and crunchy slaw and bright cilantro. Adapted from a Taste of Home recipe.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Jamaican
Keyword: Coconut, dairy-free, dinner, egg-free, jamaican, jerk, lunch, main, nightshade-free, nut-free, protein sparing modified fast, PSMF, salmon, seafood
Servings: 2
Calories: 471kcal
Author: Jenny Ross

Ingredients

  • 1 pound salmon 2 filets with or without skin
  • 3 teaspoons jerk seasoning blend see below
  • 1/4 cup sour cream or low fat Greek yogurt for lower fat, or more coconut cream for dairy-free
  • 2 tablespoons coconut milk unsweetened
  • 1/2-1 teaspoon stevia glycerite start with 1/2 and add more to taste
  • 1/2 teaspoon grated lime zest
  • 1/4 teaspoon coconut extract optional, for flavor
  • 2 tablespoons lime juice
  • salt to taste
  • 2 tablespoons shredded coconut unsweetened, toasted

Instructions

  • Preheat the oven to 250ºF and line a rimmed baking sheet with foil and then rub with a bit of avocado oil to prevent sticking. Lay the salmon on the prepared sheet and rub with jerk seasoning.
  • Bake at 250ºF for 20-35 minutes, or until the fish is just beginning to flake, or registers 120ºF inside. It will have a more raw appearance but be cooked at this point.
  • While the fish bakes, prepare the sauce. Stir the sour cream, coconut cream, stevia, zest, coconut extract, and lime juice in a small pot. Heat over low heat and do not boil. Stir until evenly combined and smooth. Adjust sweetener and salt to taste.
  • Toast the coconut in a large pan over medium-high heat, stirring occasionally until golden, transfer to a bowl and set aside.
  • To serve, drizzle the salmon with sauce and sprinkle with toasted coconut.

Notes

If you can’t find jerk seasoning or prefer to make your own, mix together the following for this recipe:
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon monk fruit, golden, optional
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper, omit for nightshade-free
1/4 teaspoon smoked paprika, or sweet paprika, omit for nightshade-free
1/8 teaspoon cinnamon
1/8 teaspoon black pepper, ground
pinch of nutmeg
 
Protein:Energy Quotient [calories]: 1.02
Nutrition made with 4% Greek yogurt in place of sour cream: Calories: 437 cal, Carbs: 6g, Fiber: 2g, Fat: 23g, Protein: 49g, Protein:Energy Quotient [calories]: 1.32
Nutrition Facts
Jamaican Salmon with Coconut Sauce
Amount per Serving
Calories
471
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
13
g
81
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
7
g
Cholesterol
 
140
mg
47
%
Sodium
 
177
mg
8
%
Potassium
 
1303
mg
37
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
47
g
94
%
Vitamin A
 
1167
IU
23
%
Vitamin C
 
5
mg
6
%
Calcium
 
76
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!

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