GARLIC AND GINGER CRUSTED Salmon
14 garlic cloves finely chopped
1 cup gingersnap cookies crushed finely
2 tsp fresh lime juice
2 eggs beaten
4 Salmon fillets
1 cup sour cream
1/4 cup Mayonnaise
1 tbs fresh Cilantro chopped
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.
Spoon sauce over Salmon filets and sprinkle with chopped cilantro.
