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.
Drizzle with oil. Cover and chill 2 hours.
Bake salmon at 350 for 20 to 25 minutes or until fish flakes with a fork.
Serve with Caribbean Fruit Salsa.
*Jamaican jerk seasoning may be substituted. Caribbean jerk seasoning has a hint of sweetness.
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.
Rochioli Estate Chardonnay
This wine is a fine example of the unique characteristics from the Rochioli property and the Russian River Valley. Aromas of ripe apple, tropical fruit, hazelnut and a touch of spice combine with the rich apple flavors and crisp acidity.