This is gluten free, dairy free, soy free, nut free, Spring cooking at it’s finest! I made this Caribbean Salmon with strawberry pineapple salsa for the second time 2 nights ago and posted a picture on facebook – everyone was claiming that they were actually drooling :). Let me tell you, it’s something to drool about for sure! Strawberries are just about to come into season here in Michigan so I can’t wait to go pick some and then spend the week making interesting strawberry themed dishes! This recipe goes great with asparagus, which should also be in season soon (try my Roast Asparagus with Garlic) and my Turmeric Rice (which I will hopefully be posting tomorrow). I was even able to harvest the first thing from my garden this year, fresh mint!
As always, this recipe is gluten free, dairy free, soy free, and nut free. I hope to post modifications at some point to also make it nightshade free (it would be without my “everything seasoning”). I got the recipe for the salsa from Emeril’s recipe that can be found here and used my own seasoning blend (instead of his “essence blend”) because I always keep a big batch of it on hand.
Ingredients
- 4 6oz Salmon filets
- 1 tsp My Everything Seasoning
-
2 tbsp Avocado Oil
-
Celtic Sea Salt
- 1 1/2 cup small diced pineapple
- 1 1/2 cup small diced mango
- 1 cup cup small diced strawberries
- 1/4 cup small diced red onion
- 1 jalapeno, stemmed, seeded and finely chopped
- 2 tablespoons chopped fresh mint leaves
- 1/4 cup tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lime juice
-
1/4 teaspoon Celtic Sea Salt
Instructions
Preheat the oven to 400 degrees.
Make the salsa while the Salmon is baking by combining all of the ingredients in a non-reactive bowl. Stir and refrigerate for 30 minutes or so to let the fruits macerate.
Lightly sprinkle the salmon filets with the "everything seasoning" (the more you sprinkle the hotter the spice!). I usually go pretty light and because of that I also like to season with a pinch of salt. Drizzle a small amount of avocado oil on the bottom of a glass baking dish (so the skin won't stick to the bottom and be a pain to clean later). Place fish in dish and bake for 15 minutes (or until desired doneness). Serve topped with the salsa (I also recommend my Turmeric Rice and Roasted Asparagus with Garlic).
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