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This is a Z2 (ZReduction) recipe. This dish has some zing from the speckled sprinkle (rub) you’ll put on the salmon. The salsa has jalapeno in it but it really just tastes wonderfully fresh and not hot. You can do this dish with any fish or even chicken.
Serving Size: Serves 4
- 4 fillet pieces of salmon, 6 oz each
- Olive oil spray
For the rub:
- 1 tsp of paprika
- 1 tsp of garlic powder
- 1 tsp of ground ginger
- 1 tsp of grated sea salt
- ½ tsp of ground cinnamon
- ¼ tsp of ground cloves
Mix all of the rub ingredients in a small bowl. Set aside.
For the salsa:
- 1 medium cantaloupe, peeled and cut into large dice
- 1 large red bell pepper, seeded and cut into dice
- 6 scallions, cleaned (chop white part and light green part only)
- 1 large jalapeño, seeded and minced
- 3 Tbl of fresh mint, minced
- Juice of two limes
- Grated sea salt and pepper to taste
To make the salsa, put all ingredients in a large bowl and stir. Just let it set while the fish is cooking.
To make the fish:
Spray the pan with olive oil spray. Spray the top of the fish too. Then sprinkle on the rub. I used the whole amount over the four pieces but I LIKE FLAVOR. If you want less you can back off and keep the leftovers. You have several options for cooking this dish. I cook the salmon flesh side down for 2 minutes on medium high. Then I flip it and put it in the oven at 375 degrees for 7 – 10 more minutes until the salmon is done. This requires an oven-proof pan.
You can alternatively cook the salmon on a grill if you want.
Pour a cup of salsa over the fish and serve. If you use a full cup of salsa this will use up your fruit allotment for this meal. You can still have a veggie on the side and a side salad.
Speckled Salmon with Fresh Cantaloupe Salsa recipe and image Copyright © 2012 McZeely Coterie, LLC
Permission granted to print for personal use only