Salmon With Fruit Salsa by Jean Carper

Name: Salmon With Fruit Salsa by Jean Carper
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 Tbsp apricot jam (or orange marmalade); 1 medium banana, diced; 2 Tbsps coconut flakes (optional); 4 garlic cloves, chopped; 2 Tbsps fresh lemon juice; 1 Tbsp olive oil; 2 Tbsps olive oil; 237 milliliters diced fresh pineapple; 79 milliliters minced red onion; 0 teaspoons hot pepper flakes; 680 grams salmon fillet; 907 grams fresh spinach, preferably organic, well washed and drained

Salmon With Fruit Salsa by Jean Carper might be a good recipe to expand your main course collection. This recipe covers 43% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 313 calories, 27g of protein, and 16g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mexican cuisine. A mixture of pineapple, banana, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Remove the skin, then brush on oil and grind on some black pepper. Simply grill, broil, microwave or bake the fish until desired doneness.

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Black Pepper

Fish

Cooking Oil

Equipment you will use

Microwave

Oven

Grill

Combine salsa ingredients.

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Salsa

Serve fish with a big dollop of fruit salsa.

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Fruit

Salsa

Fish

Heat oil in a very large skillet.

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Cooking Oil

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Frying Pan

Add garlic; saute.

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Garlic

Add spinach in batches. Stir until just wilted.

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Spinach

Equipment

Ingredients

Servings:

1Tbsp

apricot jam (or orange marmalade)1medium

banana, diced 2Tbsps

coconut flakes (optional)4

garlic cloves, chopped 2Tbsps

fresh lemon juice 1Tbsp

olive oil 2Tbsps

olive oil 237milliliters

diced fresh pineapple 79milliliters

minced red onion 0teaspoons

hot pepper flakes 680grams

salmon fillet 907grams

fresh spinach, preferably organic, well washed and drained

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. 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. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.