Blitzen's Baked Salmon With Caribbean Fruit Salsa

Name: Blitzen's Baked Salmon With Caribbean Fruit Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Central American, Caribbean
Ingredients: 1 Tbsp Caribbean jerk seasoning; 10 servings Garnish: lime wedges; 2 Tbsps olive oil; 1 kilograms whole skinless salmon fillet; 10 servings Caribbean Fruit Salsa

Blitzen's Baked Salmon With Caribbean Fruit Salsa

The recipe Blitzen's Baked Salmon With Caribbean Fruit Salsan is ready in around 45 minutes and is definitely a tremendous gluten free, dairy free, and primal option for lovers of Central American food. This recipe serves 10. One serving contains 225 calories, 28g of protein, and 11g of fat. If you have caribbean jerk seasoning, garnish: lime wedges, caribbean fruit salsa, and a few other ingredients on hand, you can make it. To use up the lime wedges you could follow this main course with the Frozen Key Lime Pie as a dessert.

Instructions

Place salmon fillet in a roasting pan; sprinkle evenly on 1 side with jerk seasoning.

Ingredients you will need

Jerk Seasoning

Salmon Fillets

Equipment you will use

Roasting Pan

Drizzle with oil. Cover and chill 2 hours.

Ingredients you will need

Cooking Oil

Bake salmon at 350 for 20 to 25 minutes or until fish flakes with a fork.

Ingredients you will need

Salmon

Fish

Equipment you will use

Oven

Serve with Caribbean Fruit Salsa.

Ingredients you will need

Fruit

Salsa

Garnish, if desired.

*Jamaican jerk seasoning may be substituted. Caribbean jerk seasoning has a hint of sweetness.

Ingredients you will need

Jerk Seasoning

Equipment

Roasting Pan

Oven

Ingredients

Servings:

1Tbsp

Caribbean jerk seasoning 10servings

Garnish: lime wedges 2Tbsps

olive oil 1kilograms

whole skinless salmon fillet 10servings

Caribbean Fruit Salsa

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing 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. One wine you could try is Rochioli Estate Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 42 dollars.