Pan-Fried Salmon With Mango-Cucumber Salsa |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a delicious low-calorie, low-fat, high-protein dish! Ingredients:
6 tablespoons fresh lime juice |
2 tablespoons honey |
4 cups diced mangoes |
3 cups diced cucumbers |
1 1/3 cups minced red onions |
2 tablespoons minced jalapeno peppers |
1 pinch salt |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1 pinch cayenne pepper |
32 ounces fresh salmon fillets (skinless, boneless) |
black pepper |
Directions:
1. To make salsa, first whisk lime juice and honey in medium sized bowl. Add mango, cucumber, onion, and jalapeno, and stir until well blended. Seal container and refrigerate for at least 1 hour before serving, to allow the flavors to mix. Season with salt to taste.
2. To prepare salmon, mix cumin, 1/2 tsp salt, and pinch of cayenne pepper in a small bowl.
3. Lightly coat both sides of the salmon in olive oil (spray or with brush).
4. Sprinkle spice mixture on both sides of Salmon.
5. Heat a small non-stick skillet over medium-high heat. Cook the salmon fillets until the outsides are lightly browned (1-2 minutes per side, depending on thickness). Then lower heat and cook until the fillets are pale-pink throughout (2-3 minutes per side).
6. Season with salt, pepper, cayenne, to taste. Transfer fillets to a plate, and top each with 2 Tbsp of salsa mixture.
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