Salmon with Caribbean Salsa

Name: Salmon with Caribbean Salsa
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Central American, Caribbean
Ingredients: 1 teaspoon brown sugar; 3 Tbsps minced fresh cilantro; 1 medium green pepper; 1 teaspoon each ground ginger, cinnamon and allspice; 1 Tbsp ground nutmeg; 2 Tbsps lime juice; 1 medium mango; 1 Tbsp olive oil; 1 medium papaya; 1 Tbsp pepper; 237 milliliters finely chopped fresh pineapple; 1 medium sweet red pepper; 59 milliliters finely chopped red onion; 1 kilograms salmon fillet; 1 teaspoons salt

Need a gluten free, dairy free, and pescatarian main course? Salmon with Caribbean Salsa could be a tremendous recipe to try. This recipe makes 8 servings with 305 calories, 35g of protein, and 13g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have ground nutmeg, papaya, bell pepper, and a few other ingredients on hand, you can make it. To use up the ground ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

Combine the seasoning ingredients.

Ingredients you will need

Seasoning

Place fillet in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with 1 tablespoon seasoning. (Save remaining seasoning for another use.)

Ingredients you will need

Seasoning

Equipment you will use

Baking Pan

Drizzle salmon with oil. Cover and refrigerate for at least 2 hours.

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Salmon

Cooking Oil

Peel and finely chop mango and papaya; place in a large bowl. Finely chop peppers; add to bowl.

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Peppers

Papaya

Mango

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Bowl

Add the remaining salsa ingredients and gently stir until blended. Cover and refrigerate for at least 2 hours.

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Salsa

Bake salmon at 350° for 25-30 minutes or until fish flakes easily with a fork.

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Salmon

Fish

Equipment you will use

Oven

Serve with salsa.

Ingredients you will need

Salsa

Equipment

Baking Pan

Bowl

Oven

Ingredients

Servings:

1teaspoon

brown sugar 3Tbsps

minced fresh cilantro 1medium

green pepper 1teaspoon

each ground ginger, cinnamon and allspice 1Tbsp

pepper 237milliliters

finely chopped fresh pineapple 1medium

sweet red pepper 59milliliters

finely chopped red onion 1kilograms

salmon fillet 1teaspoons

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 La Crema Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 28 dollars per bottle.