Garlic And Ginger-Crusted Salmon

Preheat oven to 350 degrees F.

In a small bowl, mix half the garlic with the gingersnap crumbs, set aside.

In another bowl, whisk lime juice into eggs. Dip salmon fillets 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 fillets 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.

Stir in the mango and cook until heated through.

Spoon sauce over salmon filets and sprinkle with chopped cilantro.