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Salmon with Caribbean Salsa

Salmon with Caribbean Salsa
Salmon fillets smothered in tropical fruit salsa make an elegant main dish recipe. The cinnamon-spiced seasoning is a wonderful complement to grilled chicken, too.—Mary Jane Jones, Williamstown, WV
8 ServingsPrep: 25 min. + chilling Bake: 25 min.

Ingredients

  • SEASONING:
  • 1 tablespoon salt
  • 1 tablespoon ground nutmeg
  • 1 tablespoon pepper
  • 1-1/2 teaspoons each ground ginger, cinnamon and allspice
  • 1-1/2 teaspoons brown sugar
  • SALMON:
  • 1 salmon fillet (3 pounds)
  • 4-1/2 teaspoons olive oil
  • SALSA:
  • 1 medium mango
  • 1 medium papaya
  • 1 medium green pepper
  • 1 medium sweet red pepper
  • 1 cup finely chopped fresh pineapple
  • 1/4 cup finely chopped red onion
  • 3 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

Directions

  • Combine the seasoning ingredients. Place fillet in a greased 15-in. x
  • 10-in. x 1-in. baking pan; sprinkle with 1 tablespoon seasoning.
  • (Save remaining seasoning for another use.) Drizzle salmon with oil.
© Taste of Home 2013

2 of 2

Salmon with Caribbean Salsa (continued)

Directions (continued)

  • Cover and refrigerate for at least 2 hours.
  • Peel and finely chop mango and papaya; place in a large bowl. Finely
  • chop peppers; add to bowl. Add the remaining salsa ingredients and
  • gently stir until blended. Cover and refrigerate for at least 2
  • hours.
  • Bake salmon at 350° for 25-30 minutes or until fish flakes easily
  • with a fork. Serve with salsa. Yield: 8 servings (5 cups salsa).
Nutrition Facts: 5 ounces cooked fish with about 1/2 cup salsa equals 402 calories, 23 g fat (4 g saturated fat), 100 mg cholesterol, 473 mg sodium, 14 g carbohydrate, 2 g fiber, 35 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013