Ingredients
Scale
- 1 ripe mango, peeled, pitted and cut into 1/2 in squares
- 1/2 cup fresh minced cilantro
- 1 TBSP freshly squeezed lime juice
- 1/4 cup peeled and diced red onion
- 1 garlic clove, peeled and crushed
- 1 medium tomato, seeded and chopped
- 2 TSP paprika
- 1 TSP ground dried oregano
- 1 TSP ground dried thyme
- 1/8 TSP cayenne pepper
- 1/4 TSP freshly ground black pepper
- 1/4 TSP freshly ground white pepper
- 1/2 TSP salt-free garlic powder
- 1/2 TSP ground cumin
- Two 6 or 8-ounce skin-on, wild caught salmon fillets (6 for the girls, 8 for the boys)
- 2 TBSP extra virgin olive oil
- 2 slices fresh lemon (optional – for garnish only)
Instructions
- Combine the mango, cilantro, lime juice, onion, garlic and tomato in a small bowl. Stir, cover and refrigerate.
- Combine paprika, oregano, thyme, cayenne, black pepper, white pepper, garlic powder and cumin in a small bowl, mixing well. Pat the fish dry with paper towels and press the spice mixture on the flesh of the salmon. (He & She Tip: Use the back of the spoon that you mixed the spices together with to press it onto the salmon – this will eliminate an extra utensil to wash!)
- Heat the oil in a cast-iron skillet over high heat. Place the fish in the skillet, flesh side down and cook for 2 minutes. Flip over and cook on the skin side for 2 additional minutes. Ensure the internal temperature of the fish is 160 degrees F prior to serving.
- Prep Time: 10 minutes
- Cook Time: 4 minutes