Salmon with Caribbean Salsa Recipe
- 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
- 1 salmon fillet (3 pounds)
- 4-1/2 teaspoons olive oil
- 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
- 1. 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. Cover and refrigerate for at least 2 hours.
- 2. 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.
- 3. 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).
1 each: 402 calories, 23g fat (4g saturated fat), 100mg cholesterol, 473mg sodium, 14g carbohydrate (9g sugars, 2g fiber), 35g protein.
Reviews for Salmon with Caribbean Salsa
"I made this for my family, and it turned out great! I used way more seasoning than it called for, and made it into a rub that coated the fish. Awesome! I'd make this anytime."
"Delicious, the salsa is fantastic!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.