Print Recipe | Recipes Home

SALMON with PAPAYA & CAPER SALSA

from Chef Patrick Martin, longtime chef to Great Britain’s Royal Family
For the Salmon
Ingredients:
1 lb. Skinless salmon filets, cut into 4 equal serving pieces
fresh squeezed lemon juice
salt and pepper
olive oil
 
Directions:


1.  Rub a little olive oil on the bottoms of salmon and place on a baking tray.

2.  Lightly season tops of salmon with salt, pepper, and a little lemon juice. Set aside.

3.  Preheat oven to 400 degrees.
For the Salsa
Ingredients:
1/2 teaspoon cumin
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper
4 Tablespoon fresh lime juice
4 Tablespoon chopped red onion
1 Tablespoon chopped fresh cilantro leaves
1 Tablespoon capers
1 fresh papaya, peeled, seeded, and diced into 1/4-1/2 inch pieces
1 cup tomatoes, peeled, seeded, and diced (about two tomatoes)
1 small fresh red chili pepper, seeded and finely chopped
1or 2 Tablespoons extra-virgin olive oil
Directions:


1.  In a medium bowl, gently mix all ingredients. Ensure all ingredients are evenly dispersed and set aside until serving time, at least 5 to 10 minutes to allow flavors to blend.

2.  In the meantime, place the tray of oiled and seasoned salmon in center of oven. Lower temperature to 375 degrees. Bake for 3-4 minutes without turning, until fish is just opaque in the thickest part.

To serve
Ingredients:
2 cups mixed lettuce, or baby lettuce
2 Tablespoons olive oil
1 teaspoon fresh lemon juice
pinch of salt and pepper
Directions:


3.  In a small bowl or cup, whisk 2 Tablespoons olive oil, 1 teaspoon fresh lemon juice, and a pinch of salt and pepper.

4.  Divide lettuce onto four plates, drizzle this mixture over, add a portion of salmon, then top with salsa. This recipe is heavenly with incredible flavor and color!

Serves 4