Jamaican Salmon With Coconut Cream Sauce Recipes

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COCONUT-CURRY SALMON



Coconut-Curry Salmon image

Triple the zing in these Coconut-Curry Salmon with lime, lively spice and a creamy coconut sauce. Take a delectable taste tour with Coconut-Curry Salmon!

Provided by My Food and Family

Categories     Spices

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 can (13.5 oz.) lite coconut milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1 tsp. ground cumin
1/2 tsp. crushed red pepper
2 tsp. curry powder, divided
4 skin-on salmon fillets (1 lb.)
juice from 1 lime
2 tsp. oil
1 red bell pepper, cut into strips
3 plum tomatoes (3/4 lb.), seeded, chopped
1 small onion, cut lengthwise in half, then sliced crosswise
2 Tbsp. chopped fresh cilantro

Steps:

  • Heat oven to 375ºF.
  • Blend first 4 ingredients and 1 tsp. curry powder in blender until smooth. Place fish, skin-sides down, on baking sheet sprayed with cooking spray. Mix lime juice and remaining curry powder; brush onto fish.
  • Bake 8 to 10 min. or until fish flakes easily with fork. Meanwhile, heat oil in large skillet on medium heat. Add bell peppers, tomatoes and onions; cook 5 min., stirring frequently. Stir in coconut mixture; cook 5 min. or until heated through, stirring frequently. Stir in cilantro.
  • Serve fish with sauce.

Nutrition Facts : Calories 370, Fat 25 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 95 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

JAMAICAN SALMON WITH COCONUT CREAM SAUCE



Jamaican Salmon with Coconut Cream Sauce image

We try to eat salmon a lot because it's so healthy, and I love thinking of new ways to make it different and delicious. This dazzler is easy and is my go-to meal for company. -Joni Hilton, Rocklin, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 salmon fillets (6 ounces each)
3 tablespoons mayonnaise
4 teaspoons Caribbean jerk seasoning
1/3 cup sour cream
1/4 cup cream of coconut
1 teaspoon grated lime zest
1/4 cup lime juice
1/2 cup sweetened shredded coconut, toasted

Steps:

  • Preheat oven to 350°. Place fillets in a greased 13x9-in. baking dish. Spread mayonnaise over fillets; sprinkle with jerk seasoning., Bake until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, for sauce, in a small saucepan, combine sour cream, cream of coconut, and lime zest and juice; cook and stir over medium-low heat until blended., Drizzle fillets with sauce; sprinkle with coconut.

Nutrition Facts : Calories 497 calories, Fat 34g fat (12g saturated fat), Cholesterol 102mg cholesterol, Sodium 467mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 30g protein.

CREAMY COCONUT-LIME SALMON



Creamy Coconut-Lime Salmon image

This creamy salmon is rich without being too decadent. The mix of ginger, lime juice, and basil brightens everything up. Trust us-you're going to LOVE this.

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tbsp. coconut oil, divided
4 (6-oz.) skinless salmon fillets, patted dry
1 tsp. kosher salt, divided
1/2 small onion, minced
2 cloves garlic, minced
1 1/2" piece ginger, grated
1 (13.66-oz.) can Thai Kitchen coconut milk
1 tbsp. fresh lime juice, plus lime wedges for serving
2 tbsp. chopped fresh basil
1 Fresno chili, seeded and chopped

Steps:

  • In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin side up. Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. Use a thin metal spatula, flip salmon and cook until golden on the other side, about 2 minutes more. Remove to a plate.
  • Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
  • Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.
  • Remove from heat and return salmon to pan. Garnish with basil and Fresno chili, and serve with lime wedges.

COCONUT CURRY SALMON



Coconut Curry Salmon image

Coconut Curry Salmon! Broiled salmon with a salty-sweet spice rub, creamy coconut curry sauce, and steamy rice to soak it all up. YUM.

Provided by Lindsay

Categories     Dinner

Time 30m

Number Of Ingredients 18

1 1/2 lbs. salmon
1 tablespoon brown sugar
1 teaspoon curry powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt (more for a larger filet)
1-2 teaspoons olive oil
1 tablespoon olive oil
2 cloves garlic (minced)
1 small knob of ginger (minced)
1 tablespoon of lemongrass paste
1 tablespoon brown sugar
1 tablespoon red curry paste
1 can coconut milk
2 tablespoons fish sauce or soy sauce
lots of lime juice and zest
3 cups fresh spinach, chopped
cilantro, basil, mint, or other fresh herbs

Steps:

  • Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
  • Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness - I usually opt for 8-10 minutes). See notes and FAQs for potential broiling issues and alternative methods.
  • Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.
  • Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.

Nutrition Facts : Calories 476 calories, Sugar 5.3 g, Sodium 1207.4 mg, Fat 30 g, SaturatedFat 16.5 g, TransFat 0 g, Carbohydrate 10.7 g, Fiber 1.2 g, Protein 41.1 g, Cholesterol 86.9 mg

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