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.
Servings 2
Calories 471kcal
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
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
Calories: 471kcal | Carbohydrates: 6g | Protein: 47g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 140mg | Sodium: 177mg | Potassium: 1303mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1167IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 3mg