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Salmon with Latin Spices and Pineapple-Mango Salsa


If you love the combination of sweet and heat (and you can vary the heat part), you will really enjoy this recipe! Barb L.

Serves: 4-6 (1 salmon filet per person)

Tropical Salsa:

2 small ripe mangoes (2 red or 3-4 Ataulfo or yellow mangoes) or 1 large papaya, peeled and diced

1 cup diced fresh pineapple

½ small red onion, diced

¼ cup minced cilantro or parsley

3 Tbsp fresh lime juice

1 tsp sugar or sugar substitute, if desired (it will depend on the sweetness of the fruit and your personal taste)

1 Tbsp Flying Olive Persian Lime, Lemon, or Cilantro and Roasted Onion Extra Virgin Olvive Oil

Salmon Rub:

1 Tbsp cumin

1 Tbsp coriander

1 Tbsp brown sugar, if desired

1 tsp kosher salt

1 tsp cinnamon

1 tsp freshly ground black pepper

1-2 Tbsp Flying Olive Chipotle (a little spicy), Harissa (medium spicy), or Persian Lime Extra Virgin Olive Oil or a Combination

1 ½ pounds salmon filets cut into 4 or 6 filets


Combine all the salsa ingredients in a bowl. Cover, and refrigerate for 30 minutes or more.

Preheat the oven to 400 degrees F. Combine all the rub ingredients. Brush each filet with the Flying Olive EVOO of Choice. Sprinkle the spice mixture over the filets and rub into the fish.

Roast the salmon for about 8-10 minutes, depending on the thickness of the fish. Turn the oven to broil and broil the fish for 2 more minutes to give the salmon a toasted golden color. Be careful not to overcook the salmon!

Place each salmon filet on a plate, add the salsa to the fish, or serve on the side.

Submitted by Barb L.