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herbs, and spices are the hallmarks of many tropical cuisines, from
Mali and Mindanao to Malaysia and Malabar.
This exciting example takes full advantage of our panoply of piquant organic spices, and the fresh flavors of mango, kiwi, cilantro, and red onion.
Spiced Alaska Salmon with Cilantro and Fruit Salsa
Prep time 25 minutes
1 lb 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 teaspoon organic extra virgin olive or macadamia nut oil
4 Alaska Salmon fillets (6 oz each), thawed
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
1‒1/2 Tablespoons organic extra virgin olive or macadamia nut oil
Dice mango or peaches and add to bowl. Stir in remaining salsa ingredients; set aside.
Rinse and pat thawed Alaska Salmon dry. Measure salt, cumin, fennel, garlic, and cayenne into a small bowl; mix in lime juice and oil. Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. While pan heats, brush half of spice mixture onto one side of the salmon portions.
Place salmon in heated skillet, seasoned side down. Cook, uncovered, about 3‒4 minutes, until well grill- marked. Shake pan occasionally to keep fish from sticking.
Brush tops of salmon with remaining spice mixture and carefully turn salmon over. Cover pan tightly and reduce heat to medium. Cook an additional 3‒4 minutes. Cook just until fish is opaque throughout.
Serve hot with fruit salsa.
Nutrients per serving: 392 calories, 13 g total fat, 3 g saturated fat, 30% calories from fat, 126 mg cholesterol, 36 g protein, 34 g carbohydrate, 5 g fiber, 238 mg sodium, 58 mg calcium, and 1.2 g omega-3 fatty acids.