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Spiced Alaska Salmon with Cilantro and Fruit Salsa

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Fruits, herbs and spices are the hallmarks of many tropical cuisines, from Mali and Mindanao to Malaysia and Malabar. This exciting recipe takes full advantage of a panoply of piquant organic spices and contrasts them with the fresh flavors of mango, kiwi, cilantro and red onion.
Yield: Serves 4
Total Time: 35 min
Prep: 25 min
Cook: 10 min
Additional:
Ingredients
4 Vital Choice wild salmon fillets (6 ounces each)
Organic Vital Choice extra virgin olive oil, divided
1 pound fresh or frozen (thawed) mango chunks or peaches, diced
4 kiwi fruit, peeled and diced
1/3 cup red onion, finely diced
1/4 cup cilantro, chopped coarse or 1 tablespoon dried cilantro
1/4 cup fresh lime juice
1/4 teaspoon sea salt
1/4 teaspoon organic ground cumin
1/4 teaspoon organic fennel seed
1/4 teaspoon organic garlic granules
1/4 teaspoon organic cayenne pepper
2 teaspoons fresh lime juice
Preparation
1.  Make salsa: Combine fruit, red onion, cilantro, lime juice and 1 teaspoon olive oil in a small bowl; set aside.
2.  Rinse and pat thawed Alaskan salmon dry. Measure salt, cumin, fennel, garlic and cayenne into a small bowl; mix in lime juice and 1 1/2 tablespoons oil. Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. While pan heats, brush half of the spice mixture onto one side of the salmon portions.
3.  Place salmon in heated skillet, seasoned side down. Cook, uncovered, about 3 to 4 minutes until well grill marked. Shake pan occasionally to keep fish from sticking.
4.  Brush tops of salmon with remaining spice mixture and carefully turn salmon over. Cover pan tightly and reduce heat to medium. Cook an additional 3 to 4 minutes. Cook just until fish is opaque throughout.
5.  Serve hot with fruit salsa.
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