Salmon with Caribbean Salsa
TOTAL TIME: Prep: 25 min. + chilling Bake: 25 min.
YIELD: 8 servings (5 cups 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
Ingredients
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SEASONING:
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1 tablespoon salt
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1 tablespoon ground nutmeg
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1 tablespoon pepper
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1-1/2 teaspoons each ground ginger, cinnamon and allspice
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1-1/2 teaspoons brown sugar
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SALMON:
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1 salmon fillet (3 pounds)
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4-1/2 teaspoons olive oil
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SALSA:
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1 medium mango
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1 medium papaya
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1 medium green pepper
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1 medium sweet red pepper
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1 cup finely chopped fresh pineapple
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1/4 cup finely chopped red onion
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3 tablespoons minced fresh cilantro
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2 tablespoons lime juice
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1 tablespoon olive oil
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1/2 teaspoon salt
Directions
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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.
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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.
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3.
Bake salmon at 350° until fish flakes easily with a fork, 25-30 minutes. Serve with salsa.
Nutrition Facts
1 each: 402 calories, 23g fat (4g saturated fat), 100mg cholesterol, 473mg sodium, 14g carbohydrate (9g sugars, 2g fiber), 35g protein.
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