Description
A bold and flavorful Caribbean-inspired dish featuring tender stuffed salmon baked in a rich, creamy coconut jerk sauce.
Ingredients
- Salmon Fillets: 4 pieces (about 6 oz each), center-cut
- Cream Cheese: 1/2 cup, softened
- Spinach: 1 cup, chopped and sautéed
- Red Bell Pepper: 1/2 cup, finely chopped
- Green Onion: 1/4 cup, finely chopped
- Shredded Cheese: 1/2 cup (cheddar or mozzarella)
- Lime Juice: 1 tablespoon
- Jerk Seasoning: 2 tablespoons
- Garlic Powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Coconut Milk: 1 cup, full-fat
- Onion: 1 small, finely chopped
- Garlic: 3 cloves, minced
- Fresh Thyme: 1 teaspoon
- Scotch Bonnet Pepper: 1 (optional, finely minced)
- Olive Oil: 1 tablespoon
- Fresh Cilantro: for garnish
Instructions
- Preheat Your Equipment: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or skillet with olive oil.
- Combine Ingredients: In a bowl, mix cream cheese, sautéed spinach, red bell pepper, green onion, shredded cheese, lime juice, 1 teaspoon of jerk seasoning, garlic powder, and salt until smooth.
- Prepare Your Cooking Vessel: Place the salmon fillets in the greased baking dish. Use a sharp knife to make a horizontal slit in each fillet, forming a pocket.
- Assemble the Dish: Spoon the creamy filling evenly into each salmon pocket. Rub the tops of the fillets with the remaining jerk seasoning.
- Cook to Perfection: Bake in the preheated oven for 15–18 minutes, or until the salmon flakes easily with a fork.
- Finishing Touches: While the salmon bakes, heat olive oil in a skillet. Sauté onion, garlic, thyme, and Scotch bonnet until fragrant. Stir in coconut milk and let it simmer for 5–7 minutes, reducing slightly.
- Serve and Enjoy: Pour the coconut jerk sauce over the stuffed salmon, garnish with chopped cilantro, and serve hot with your favorite sides.
Notes
- Use gloves when handling Scotch bonnet peppers to avoid irritation.
- Don’t overstuff the salmon to prevent splitting during cooking.
- Let the salmon rest before serving to retain moisture.
Nutrition
- Serving Size: 1 fillet
- Calories: 540
- Sugar: 3g
- Sodium: 530mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 110mg
Keywords: jerk salmon, stuffed salmon, creamy coconut sauce, Caribbean dinner, spicy salmon recipe