Salmon with Caribbean Salsa Recipe

4.5 2 4
Salmon with Caribbean Salsa Recipe
Salmon with Caribbean Salsa Recipe photo by Taste of Home
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Salmon with Caribbean Salsa Recipe

Read Reviews
4.5 2 4
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 15x10x1-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.
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).
Originally published as Salmon with Caribbean Salsa in Country Woman February/March 2010, p38

Nutritional Facts

1 each: 402 calories, 23g fat (4g saturated fat), 100mg cholesterol, 473mg sodium, 14g carbohydrate (9g sugars, 2g fiber), 35g protein.

  • 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
  1. Combine the seasoning ingredients. Place fillet in a greased 15x10x1-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).
Originally published as Salmon with Caribbean Salsa in Country Woman February/March 2010, p38

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Reviews forSalmon with Caribbean Salsa

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MY REVIEW
ashleyva90 User ID: 4981598 146045
Reviewed Jan. 23, 2011

"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."

MY REVIEW
Pollypurebred01 User ID: 3098399 103516
Reviewed Jan. 24, 2010

"Delicious, the salsa is fantastic!"

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