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Spiced Salmon with Mango Salsa Recipe

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This recipe for Spiced Salmon with Mango Salsa, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Casey Mock

Category:
Category:

Ingredients:  
Ingredients:  
Mango Salsa:
1 mango, peeled, cut in 1/4" cubes (1 c.)
1 small red onion, finely chopped (2 T.)
3 T. fresh cilantro, finely chopped
2 limes, for juice (1-1/2 T.)
1 T. agave' nectar or honey
1/2 tsp. kosher salt, divided

Salmon:
1 tsp. smoked paprika
1 tsp. ground cumin
1/2 tsp. chili powder
1 lb. sockeye or coho salmon filetts, skin removed
cooking spray

Directions:
Directions:
Preheat grill or grill pan. (*Salmon can be baked in a preheated oven of 400)

Mango Salsa:
Peel mango; cut into 1/4" cubes (1 c.)
Chop onions and cilantro.
Squeeze limes for juice.
In a bowl, combine mango, onion, cilantro,lime juice, agave' or honey and 1/4 tsp. salt; set aside.
In a bowl, combine all spices (paprika, cumin, chili powder) and remaining 1/4 tsp. salt.

Salmon:
Cut salmon into four (4) equal pieces; wash hands.
Coat both sides of salmon with cooking spray and spice mixture.
Place salmon on grill or grill pan; grill 3-4 minutes on each side or until salmon is 145 (or opaque and separates easily). (*Salmon can be baked in a preheated oven of 400 for 8-10 minutes.)

Serve mango salsa over fish.
**Put fish on top of cauliflower "rice" (recipe located in the Vegetable dish section of cookbook)

Personal Notes:
Personal Notes:
*Salmon can be baked in a preheated 400 oven for 8-10 minutes.
**Cauliflower "Rice" recipe is located in the Vegetable dish section of cookbook.

 

 

 

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