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<\/p>\nSalmon with Mango-Citrus Salsa<\/p>\n
<\/p>\n
1 large navel orange<\/p>\n
1 medium lemon<\/p>\n
2 tablespoons olive oil<\/p>\n
1 tablespoon capers, drained and coarsely chopped<\/p>\n
1-1\/2 teaspoons minced fresh mint<\/p>\n
1-1\/2 teaspoons minced fresh parsley<\/p>\n
1\/4 teaspoon crushed red pepper flakes<\/p>\n
1\/8 teaspoon plus 1\/2 teaspoon salt, divided<\/p>\n
1\/8 teaspoon plus 1\/4 teaspoon pepper, divided<\/p>\n
1 medium mango, peeled and chopped<\/p>\n
1 green onion, thinly sliced<\/p>\n
4 salmon fillets (6 ounces each)<\/p>\n
1 tablespoon canola oil<\/p>\n
<\/p>\n
For salsa, finely grate enough peel from orange to measure 2 teaspoons; finely grate enough peel from lemon to measure 1\/2 teaspoon. Place citrus peels in a small bowl. Cut lemon crosswise in half; squeeze 2 tablespoons lemon juice and add to bowl. Cut a thin slice from the top and bottom of orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit. Add olive oil, capers, mint, parsley, pepper flakes and 1\/8 teaspoon each salt and pepper to lemon juice mixture. Gently stir in mango, green onion and orange sections. Sprinkle salmon with the remaining salt and pepper. In a large skillet, heat canola oil over medium heat. Add salmon; cook 5-6 minutes on each side or until fish just begins to flake easily with a fork. Serve with salsa.<\/p>\n
<\/p>\n
Serving Size: 1 Fillet with \u00c2\u00bd C. Salsa<\/p>\n
Calories: 433<\/p>\n
Fat: 26g<\/p>\n
Fiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
Salmon with Mango-Citrus Salsa 1 large navel orange 1 medium lemon 2 tablespoons olive oil 1 tablespoon capers, drained and coarsely chopped 1-1\/2 teaspoons minced fresh mint 1-1\/2 teaspoons minced fresh parsley 1\/4 teaspoon crushed red pepper flakes 1\/8 teaspoon plus 1\/2 teaspoon salt, divided 1\/8 teaspoon plus 1\/4 teaspoon pepper, divided 1 medium mango, peeled and chopped 1 green onion, thinly sliced 4 salmon fillets (6 ounces each) 1 tablespoon canola oil For salsa, finely grate enough peel…<\/p>\n