Serves: 4 | Preparation time: 15 minutes | Cooking time: 30 minutes
Ingredients
- 4 salmon fillets (6 oz each)
- 3 tbsp mayonnaise
- 4 tbsp Cool Runnings Jerk seasoning spice
- ¼ cup cream of coconut
- ½ cup Cool Runnings coconut milk
- 8 baby potatoes, halved
- 2 medium carrots, cut into sticks
- 1 small zucchini, chopped
- 8 radishes, trimmed
- 2 tbsp olive oil
- Salt and black pepper, to taste
Directions
1. Preheat oven to 350°F (175°C). Lightly grease a baking dish. Place salmon fillets skin-side down, spread each with mayonnaise, and season with jerk seasoning. Set aside.
2. In a large pot of salted boiling water, cook the potatoes for 10 minutes. Add carrots and radishes; cook another 6–8 minutes. In the last 2–3 minutes, add zucchini. Drain and toss all vegetables with olive oil, salt, and pepper.
3. Bake the salmon for 18–22 minutes or until it flakes easily with a fork.
4. Meanwhile, in a small saucepan over medium-low heat, whisk together the cream of coconut and coconut milk. Simmer 3–4 minutes until smooth and slightly thickened. Season with a pinch of salt if needed.
5. To serve, place salmon fillets on plates, spoon over the coconut cream sauce, and arrange the mixed vegetables alongside.
Jamaican Salmon with Coconut Cream Sauce Recipe Card
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