Sweet musky mango is the perfect complement to rich salmon
[print_this]
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
- 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.
- 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.
- 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
[/print_this]