Jamaican Salmon with Coconut Cream Sauce Recipe

Cooking Directions

• STEP 1.In a bowl, combine jerk seasoning, lime juice, and minced garlic. Rub the mixture onto the salmon fillets and let them marinate for 30 minutes.
• STEP 2.Heat oil in a skillet over medium-high heat. Add the marinated salmon fillets and cook for 3-4 minutes on each side, or until cooked through.
• STEP 3.In a separate saucepan, heat coconut milk over medium heat. Add grated ginger, minced garlic, and lime juice. Stir well and let it simmer for 5 minutes.
• STEP 4.Serve the cooked salmon fillets with the coconut cream sauce drizzled on top. Garnish with fresh cilantro and serve with steamed rice or vegetables.
• STEP 5.Cooking Tips: Make sure to use fresh salmon fillets for the best flavor. Adjust the amount of jerk seasoning according to your spice preference. For a spicier sauce, add a pinch of cayenne pepper.

Cooking Tips

• Make sure to use fresh salmon fillets for the best flavor.
• Adjust the amount of jerk seasoning according to your spice preference.
• For a spicier sauce, add a pinch of cayenne pepper.

Storage and Serving

• Store any leftover salmon and sauce in separate airtight containers in the refrigerator for up to 2 days.
• To reheat, gently warm the salmon in a skillet over low heat and heat the sauce in a saucepan over medium heat.
• Serve the reheated salmon with the warmed coconut cream sauce and enjoy!