Salmon With Caribbean Salsa

• 1 tablespoon salt
• 1 tablespoon ground nutmeg
• 1 tablespoon pepper
• 1-1/2 teaspoons each ground ginger, cinnamon and allspice
• 1-1/2 teaspoons brown sugar
• 1 salmon fillet (3 pounds)
• 4-1/2 teaspoons olive oil
• 1 medium mango
• 1 medium papaya
• 1 medium green pepper
• 1 medium sweet red pepper
• 1 cup finely chopped fresh pineapple
• 1/4 cup finely chopped red onion
• 3 tablespoons minced fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt

1. Combine the seasoning ingredients. Place fillet in a greased 15x10x1-in. baking pan; sprinkle with 1 tablespoon seasoning. (Save remaining seasoning for another use.) Drizzle salmon with oil. Cover and refrigerate for at least 2 hours.
2. Peel and finely chop mango and papaya; place in a large bowl. Finely chop peppers; add to bowl. Add the remaining salsa ingredients and gently stir until blended. Cover and refrigerate for at least 2 hours.
3. Bake salmon at 350u0b0 until fish flakes easily with a fork, 25-30 minutes. Serve with salsa.

salt, ground nutmeg, pepper, ground ginger, brown sugar, salmon fillet, olive oil, mango, papaya, green pepper, sweet red pepper, fresh pineapple, red onion, fresh cilantro, lime juice, olive oil, salt

Taken from www.tasteofhome.com/recipes/salmon-with-caribbean-salsa/ (may not work)