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Chef Jernard’s Kreme Coconut Salmon

  • Category

    Entree
  • Cooking Time

    Less than an hour
  • Yields

    2 servings

Ingredients

  • 4 six-ounce salmon fillets
  • Salt and pepper, to taste
  • 1 pound large shrimp, peeled and deveined or crawfish tails
  • 8 tablespoons butter, divided
  • 2 tablespoons honey
  • 1 cup diced tomato
  • 1 cup coconut milk
  • 1 diced green bell pepper
  • 1 yellow onion, diced
  • 4 celery stalks, diced

Cajun Seasoning

  • 1 teaspoon salt
  • 3 teaspoons garlic powder
  • 3 teaspoons smoked paprika
  • 2 tablespoons brown sugar
  • 1 teaspoon pepper
  • 2 teaspoons onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes

Preparation

During the 2020 South Beach Wine & Food Festival (SOBEWFF), we supplied our superior fish to some of the country’s best chefs, who then created their own unique recipes using our award-winning product.

Among them, celebrity chef Jernard Wells showcased Kreme Coconut Salmon. Check out the recipe below.

Step 1

In a small bowl, stir together all seasoning ingredients and set aside.

Step 2

Season salmon on both sides. Melt 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat.

Step 3

Add salmon fillets to pan and cook for 4 minutes, then flip and cook another 4 minutes until salmon is flaky and browned. Transfer salmon to a platter and cover to keep warm.

Step 4

Add remaining butter to pan over medium-high heat. Once butter is melted, stir in bell peppers, onions, and celery. Sauté for 2 minutes, then add diced tomatoes, coconut milk, and remaining cajun seasoning.

Step 5

Add shrimp and crawfish. Cover for 5 minutes. Then place salmon on wild rice, pour Creole sauce, and serve. 

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