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.

 

 

Copyright © 2007 Last Modified 8-21-07

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