Sautéed Salmon with Mango-Basil Topping

3 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon thyme

1/2 teaspoon cumin

4 6-ounce pieces salmon

1 tablespoon olive oil

1/2 red pepper, chopped

1 teaspoon rice vinegar

1 teaspoon lower sodium soy sauce

1 mango, diced

1/2 cup basil, thinly sliced or chopped

1. Combine the flour, salt, pepper, thyme and cumin on a plate. Dredge each salmon piece thoroughly in the mixture: the fish should be completely, lightly coated.
2. Heat the oil in a large nonstick skillet over medium high. Add the fish and cook about 4 minutes, or until the underside is deeply golden. Turn and cook another 4 minutes, or until fish is cooked through to desired degree of doneness. Transfer to a plate (place in a warm oven or loosely drape to keep warm, if desired.
3. Add the red pepper to the skillet and cook briefly, until pepper is slightly softened. Toss with the rice vinegar, soy sauce, mango and basil and spoon over fish.

Makes 4 servings

400 calories, 35 g protein, 14 g carbohydrates, 1 g fiber, 22 g fat, 4 g sat fat, 100 mg ch9olesterol, 468 mg sodium