Baked Salmon with Warm Mango Salsa

Serves 4

Deeply colored and richly flavored sockeye salmon is an excellent match for a sweet-tart mango relish. Be careful not to overcook the salmon; unlike other types of salmon, sockeye's distinctive reddish hue does not lighten much with cooking, so rely on a tender texture to determine doneness rather than on the fish's color.

Ingredients

4 (6-ounce) sockeye salmon fillets, thawed if frozen
1 1/2 teaspoons expeller-pressed canola oil
1/4 teaspoon freshly ground black pepper
1 teaspoon fine sea salt, divided
2 medium mangoes, preferably Ataulfo, peeled, pitted and diced
1 fresh jalapeño pepper, seeded and finely chopped, or to taste
1 shallot, finely chopped
1 1/2 tablespoons lime juice
Chopped fresh mint or cilantro for garnish

Method

Preheat oven to 425°F. Brush salmon on all sides with oil and sprinkle with pepper and 1/2 teaspoon salt. Place salmon skin-side down in an 8-inch square baking dish. Bake for 6 minutes.

Meanwhile, in a medium bowl, combine mangoes, jalapeño, shallot, lime juice and remaining 1/2 teaspoon salt. Sprinkle mango mixture over salmon and continue to bake until salmon just flakes with a fork (do not overcook), about 10 more minutes. Serve garnished with mint.

Nutrition

Per serving: 370 calories (110 from fat), 12g total fat, 1.5g saturated fat, 90mg cholesterol, 780mg sodium, 27g total carbohydrate (3g dietary fiber, 23g sugar), 38g protein

http://www.wholefoodsmarket.com/recipes/3217