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Southwest Salmon
  • 1 (2-lb.) Salmon fillet
  • 1/2 Cup lemon juice
  • 2 med. mangoes
  • 1 med. Jalapeno chili
  • 1/2 Cup Chopped fresh cilantro
Cut salmon in 8 serving pieces. Place on 13 x 9-inch pan sprayed with cooking oil. Drizzle 1/4 cup of the lemon juice over fish. Bake uncovered 10 to 20 minutes ( until salmon flakes easily with a fork). While salmon is baking, cut each mango lengthwise in half, sliding a sharp knife along the flat side on the seed on one side. Repeat on the other side. Cut away flesh from the seed. Make lengthwise and crosswise cut, 1/2 inch apart, in the flesh of each mango half in a crisscross pattern. Be careful not to cut through the peel. Turn each mango half inside out and cut off mango pieces. Cut the stem off the chilies and slice, then chop, removing seeds. Combine the mango, chili, cilantro and remaining 1/4 cup lemon juice. Serve this salsa over salmon. Makes 8 servings
Provided by:
Southwest Family Citrus and Spenar Family

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