Ingredients
Scale
For the salmon:
- 1 Tablespoon maple syrup
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon Caribbean Jerk Seasoning
- 1/4 teaspoon Old Bay Seasoning
- 1/4 teaspoon Aleppo pepper flakes
- 1 clove garlic, peeled & chopped fine
- 2 1/4-lb. salmon fillets
For the salsa:
- 1/2 cup chopped fresh cucumber
- 1 cup chopped fresh cantaloupe (or other melon of choice)
- 2 Tablespoons finely chopped red onion
- About 2 Tablespoons finely chopped fresh mint (or sub parsley or cilantro leaves)
- 1/2 – 2 teaspoons finely chopped serrano or jalapeno pepper
- 1/4 teaspoon salt (or to taste)
Instructions
- In a small bowl, whisk together the maple syrup, olive oil, seasonings and garlic. Use a silicon brush to brush the salmon pieces with the marinade. Cover and set in the fridge to marinate for at least 30 minutes or up to several hours. Save any extra marinade for later.
- Preheat the oven (or toaster oven) to 325 F. Set the marinated salmon on a small baking sheet. If there is any marinade left, brush that on top. Bake at 325 for 7 – 20 minutes, depending on the thickness of your salmon, or just until it flakes with a fork.
- While the salmon is baking, stir together the salsa ingredients in a small bowl. Top the hot roasted salmon with the fresh cool salsa and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 1 salmon steak with 1/2 the salsa