This baked salmon recipe was inspired by my recent trip to the Big Island of Hawaii. We stayed at a guest house in Kona where there were all kinds of tropical fruit growing right on the property, including 7 different kinds of organic papayas. Every morning we would walk outside and pick whatever we wanted. We had cooking facilities where we were staying, and one night I developed this baked salmon recipe. The tropical relish also goes well over omelettes and with grain-free or gluten-free crackers. It is very light and refreshing.
Please keep in mind that almost all papayas grown in Hawaii are genetically modified. For this recipe, please either buy organic papaya or papaya that is not grown in Hawaii. If you you have trouble finding this, you can use mango instead. Also, please use wild salmon and not farm-raised. Farm-raised salmon are fed grains, which is not their natural diet, and because of this, they have a very low level of Omega3 fatty acids and other nutrients. Fish farms are also very bad for the environment.
Baked Salmon Recipe with Tropical Relish
- 2 pounds of Wild Salmon
- 1 cup Organic Papaya
- ½ cup Pineapple
- ½ of a large Tomato
- 2 green onions
- ½ cup Cilantro
- ½ Bell Pepper, Orange
- 1 Avocado
- ½ teaspoon Himalayan or sea salt
- ¼ teaspoon pepper
- 1 Lime
- Preheat the oven to 375 degrees.
- Chop all of the fruits and vegetables into small pieces.
- Place in a bowl.
- Juice the lime and add to the bowl.
- Add the salt and pepper.
- Mix up.
- Place in the refrigerator while the salmon is cooking so the flavors can blend.
- Place the salmon in the oven.
- Bake for 20 minutes.
- Take out and serve the baked salmon with the tropical relish
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