Chef Jernard’s Kreme Coconut Salmon
- COOKING TIME LESS THAN AN HOUR
YIELDS 2 SERVINGS
- 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
- 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
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.
In a small bowl, stir together all seasoning ingredients and set aside.
Season salmon on both sides. Melt 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
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.
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.
Add shrimp and crawfish. Cover for 5 minutes. Then place salmon on wild rice, pour Creole sauce, and serve.
Try this recipe with our direct-to-consumer salmon, Oshen Salmon. We guarantee you’re getting Oshēn a week fresher than you would at any retailer. Free from microplastics, growth hormones, and heavy metals.