Pan-Fried Salmon With Mango-Cucumber Salsa - cooking recipe

Ingredients

6 tablespoons fresh lime juice
2 tablespoons honey
4 cups diced mangoes
3 cups diced cucumbers
1 1/3 cups minced red onions
2 tablespoons minced jalapeno peppers
1 pinch salt
1 teaspoon ground cumin
1/2 teaspoon salt
1 pinch cayenne pepper
32 ounces fresh salmon fillets (skinless, boneless)
black pepper

Preparation

To make salsa, first whisk lime juice and honey in medium sized bowl. Add mango, cucumber, onion, and jalapeno, and stir until well blended. Seal container and refrigerate for at least 1 hour before serving, to allow the flavors to mix. Season with salt to taste.
To prepare salmon, mix cumin, 1/2 tsp salt, and pinch of cayenne pepper in a small bowl.
Lightly coat both sides of the salmon in olive oil (spray or with brush).
Sprinkle spice mixture on both sides of Salmon.
Heat a small non-stick skillet over medium-high heat. Cook the salmon fillets until the outsides are lightly browned (1-2 minutes per side, depending on thickness). Then lower heat and cook until the fillets are pale-pink throughout (2-3 minutes per side).
Season with salt, pepper, cayenne, to taste. Transfer fillets to a plate, and top each with 2 Tbsp of salsa mixture.