Baked Salmon with Ginger-Fruit Relish

Name: Baked Salmon with Ginger-Fruit Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 2 Tbsps cider vinegar; 118 milliliters finely chopped seeded peeled cucumber; 2 Tbsps Dijon mustard; 1 Tbsp minced peeled fresh ginger; 2 Tbsps minced peeled fresh ginger; 3 Tbsps chopped fresh parsley; 1 Tbsp honey; 2 Tbsps fresh lime juice; 473 milliliters finely chopped peeled mango; 2 teaspoons olive oil; 227 grams crushed pineapple in juice, undrained; 118 milliliters finely chopped red bell pepper; 118 milliliters finely chopped red onion; 680 grams salmon fillets, skinned (about 1 inch thick); 0 teaspoons salt

Baked Salmon with Ginger-Fruit Relish might be just the main course you are searching for. This recipe makes 4 servings with 414 calories, 36g of protein, and 16g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have pepper, honey, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

To prepare relish, combine first 13 ingredients in a bowl. Cover and chill 1 hour, stirring mixture occasionally.

Ingredients you will need

Relish

Equipment you will use

Bowl

Preheat oven to 40

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Oven

To prepare salmon, combine mustard and next 4 ingredients (mustard through 1/8 teaspoon black pepper) in a small bowl.

Ingredients you will need

Black Pepper

Mustard

Salmon

Equipment you will use

Bowl

Place fillets on a jelly-roll pan coated with cooking spray; brush fillets with mustard mixture.

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Cooking Spray

Mustard

Jelly

Roll

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Frying Pan

Bake at 400 for 14 minutes or until fish flakes easily when tested with a fork.

Ingredients you will need

Fish

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Oven

Serve with relish.

Ingredients you will need

Relish

Equipment

Bowl

Oven

Frying Pan

Ingredients

Servings:

0teaspoons

black pepper 2Tbsps

cider vinegar 118milliliters

finely chopped seeded peeled cucumber 2Tbsps

Dijon mustard 1Tbsp

minced peeled fresh ginger 2Tbsps

minced peeled fresh ginger 3Tbsps

chopped fresh parsley 1Tbsp

honey 2Tbsps

fresh lime juice 473milliliters

finely chopped peeled mango 2teaspoons

olive oil 227grams

crushed pineapple in juice, undrained 118milliliters

finely chopped red bell pepper 118milliliters

finely chopped red onion 680grams

salmon fillets, skinned (about 1 inch thick)0teaspoons

salt

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.