INGREDIENTS

  • 1 cup Diced mango
  • 1 medium Tomato, seeded and chopped
  • 1/4 cup Red onion, finely diced
  • 1 small Scallion, chopped
  • 2 tbsp Cilantro, freshly chopped
  • 2 tbsp Lime juice , freshly squeezed
  • 1 tsp Lime zest
  • 4 Salmon fillets (about 8 oz each)
  • 2 tbsp Olive oil
  • Salt and pepper , to taste

DIRECTIONS

  • In a medium bowl, combine all the salsa ingredients; refrigerate.
  • Meanwhile, season the salmon with salt and pepper.
  • Heat olive oil in a large non-stick skillet over medium-high heat. Place salmon flesh side down in skillet and cook about 10 minutes, carefully turning the fish halfway through cooking time.
  • Remove the salmon from the skillet; place on a warm serving platter and top with the reserved salsa.
  • Yield: 4 Servings
  • Cuisine: Mexican
  • Course: Entrée