Yield: 4 servings

Ingredients:

• 4 salmon fillets, 4oz each
• 2 tbsp. canola oil
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. smoked paprika
• 1 tsp. salt
• ½ black pepper
• 1 tbsp. Dijon mustard
• 1 tbsp. canola oil
• 1 whole lemon, thinly sliced
• ½ bunch of dill, chopped, for garnish

Salsa Ingredients:

• 2 firm mangoes pitted, cut in small dice
• ½ small red onion, cut in small dice and rinse over cold water
• 1 tbsp. white balsamic vinegar
• 1 tbsp. lemon juice
• 2 springs of dill, finely chopped
• 1 tbsp. extra virgin olive oil
• Salt and pepper to taste

Preparation:

1. Pat dry salmon and set aside.
2. In a small bowl, mix one tablespoon canola oil, garlic and onion powders, smoked paprika, salt, black pepper, and Dijon mustard. Add salt and pepper to taste. Mix well.
3. Rub mixture on salmon and let it sit for 5 minutes.
4. Add canola oil to a hot sauté pan. Add salmon and lower heat to medium.
5. Cook salmon for 4 minutes each side.
6. In a bowl place diced mango, red onion, vinegar, lemon juice, chopped dill and olive oil. Mix well. Season with salt and pepper to taste.
7. Serve salmon in a plate, add mango salsa and garnish with lemon wedge and dill.

Suggestions:

• Serve with steamed vegetables, mixed green salad or with couscous.