Caribbean Salmon with Coconut Sauce
Gluten Free: undefined
MAKES: serving
Ingredients
2 (6oz) salmon filets
3 1/2 Tbsp plain Greek yogurt
2 tsp GOLO Jamaican Jerk Seasoning
2 Tbsp canned lite coconut milk, unsweetened
1/2 tsp grated lime zest
2 Tbsp fresh lime juice
1/4 cup unsweetened coconut, shredded
GOLO Jamaican Jerk Seasoning:
https://www.golo.com/blogs/recipes/golo-jamaican-jerk-seasoning
Directions
Preheat oven to 350°.
Place salmon in a baking dish and spread 1 1/2 Tbsp. Greek yogurt over top the filets. Sprinkle with GOLO Jamaican 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, coconut milk, 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.