Garlic and Ginger-Crusted Salmon with Jamaican Mango Sauce

If that isn't the most mouth-watering name for a recipe that you've ever heard, then you just don't like fish.  But for those who do, YUM and YUM again.  This is another prize winner, but it's one that my husband, Bob, took 3rd place with a few years ago, at the Gilroy Garlic Festival. See the photo, below.  This festival is a blast, by the way-- like a State Fair-- they even have garlic-flavored ice cream.  So watch for it, go and enjoy a wonderful feast.
Meanwhile, make this dish to dazzle your guests:

12 garlic cloves, minced
1 Cup gingersnap cookie crumbs (whirl the cookies in your food processor)
2 teaspoons fresh lime juice
2 eggs, beaten
4 salmon filets, 4 to 8 oz. each
nonstick cooking spray
1 Cup sour cream
1/4 Cup mayonnaise
2 teaspoons Caribbean Jerk Seasoning blend (he used Schilling/McCormick)
1 Cup chopped mango, fresh or bottled
1 Tablespoon chopped fresh cilantro leaves

1. Preheat oven to 350 degrees.  In a small bowl, mix half the garlic with the gingersnap crumbs and 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.
2. Spray a 9x13-inch baking dish with nonstick spray.  Arrange filets in a single layer.  Bake until fish is opaque when center is pierced with tip of knife, about 15 minutes.  Transfer to warm serving platter.
3. While fish bakes, make sauce. In a small sauce pan over medium-low heat, whisk together remaining garlic, sour cream, mayonnaise, and jerk seasoning until well blended.  Stir in mango and cook until heated through.  Spoon sauce over salmon filets and sprinkle with chopped cilantro.