Garlic And Ginger-Crusted Salmon
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 12 cloves garlic, finely chopped
- 1 cup gingersnap crumbs
- 2 teaspoons fresh lime juice
- 2 eggs, beaten
- 4 salmon fillets, 4 to 8 ounces each
- 1 cup sour cream
- 1⁄4 cup mayonnaise
- 2 teaspoons jamaican jerk spice
- 1 cup chopped mango (fresh or bottled)
- 1 tablespoon fresh cilantro leaves, chopped
- nonstick cooking spray
directions
- Preheat oven to 350 degrees.
- In a small bowl, mix half the garlic with the gingersnap crumbs, set aside.
- In another bowl, whisk lime juice into eggs.
- Dip salmon filets into egg mixture to coat; then into gingersnap-garlic mixture, coating both sides.
- Spray a 13-by-9 inch baking dish with non-stick cooking spray.
- Arrange filets in a single layer.
- Bake until fish is opaque when the center is pierced with the tip of a sharp knife, about 15 minutes.
- Transfer to a warm serving platter.
- While the fish is baking, prepare the sauce.
- In a small saucepan over medium-low heat, whisk together the remaining garlic, sour cream, mayonnaise and jerk seasoning until well blended.
- Stir in the mango and cook until heated through.
- Spoon sauce over salmon filets and sprinkle with chopped cilantro.
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RECIPE SUBMITTED BY
- Momma Loon
Sault Ste. Marie, Ontario
I am a mommy of two wonderful little boys. My oldest is "the devil" Matthew 8yrs old (Aug 98) and my "little monster" is Adam, 3yr(Aug2003). I work as a Facility Administrator, which pretty much means, anything that needs to be done "ask Vicki, she'll do it". From watering the lawn, replacing lite bulbs in the washrooms, to processing payroll and handling employee complaints. It keeps me very busy and stressed :). I'm on marriage no. 2; the first was a test run, and I was able to figure out all the icky stuff, I wouldn't want a partner to be. DH#2, is mild tempered and just caters to my every whim. Perfect!
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