Tons of good-for-you nutrients in this dish, from the omega-3s in the salmon to the beta-carotene in the mangos.
1 mango, chopped
2 plum tomatoes, seeded and chopped
1/2 cup chopped red onion
1/2 jalapeño chile, minced
1/2 cup chopped cilantro
Juice of 1 lime
Salt and freshly ground black pepper
1/2 cup red wine vinegar
1/2 cup packed light brown sugar
1/2 tsp. ground cumin
1 small jalapeño chile, minced
1 tbsp. minced fresh ginger
2 mangos, pureed (about 1 cup)
4 salmon fillets (6 oz. each)
Freshly ground black pepper
1. Prepare the salsa: In a medium bowl, combine mango, tomatoes, onion, jalapeño, cilantro, and lime juice. Add salt and black pepper to taste.
2. Prepare the salmon: Preheat oven to 425 F.
3. In a small saucepan, combine vinegar, brown sugar, cumin, 1/2 teaspoon salt, jalapeño, and ginger. Bring to a boil over medium heat, reduce heat and simmer until syrupy, about 5 minutes. Add mango puree and simmer 1 to 2 minutes.
4. Season salmon with salt and black pepper to taste. Place salmon skin side down in a nonstick baking dish. Cover with mango glaze. Bake for 6 to 8 minutes or until salmon is just cooked through. Serve salmon with salsa on the side.