COCONUT SALMON – AnneMarie
Enough salmon to feed 4-6 people (we usually do the single portion packs from Costco)
Season with:
Lemon juice (from one lemon)
2 TBSP Season Salt
Salt & Pepper (or lemon pepper)
Put tinfoil on a cookie sheet that is big enough to make a tent over the salmon while it cooks. (Or make individual tents for each piece) Fold it up on the sides so that you can pour the liquid sauce on the salmon and it will stay in place.
Mix in a bowl:
½ cup mayo
1 can coconut milk
1/3 cup parmesan cheese (grated)
Pour mixture on top of salmon.
Drizzle 1/3 cup of butter on top.
Sprinkle some Parsley, Oregano and Basil on top. (If you want to)
Now fold up the tinfoil tent and bake at 370 for 30-40 minutes.
Serve with rice and pour sauce on the rice.