If you've never made a single recipe off my blog, that's fine. But I beg you to try this one. If you're not a seafood lover, you can easily substitute chicken. The sweetness of the fruit mixed with the subtle heat of the cumin and chili powder is a perfect combo.
This recipe was passed along to me from my friend who made the infamous chocolate peanut butter banana cream pie and I believe she got it from her mother in-law. I love a recipe that's been passed through several hands before it gets to you. It's a good sign.
I like to make the salsa earlier in the day when I'm marinating the salmon. Then when it's crunch time, all I have to do is bake the salmon and we're ready to go. Here's a shot of it getting ready to go into the fridge to rest for a while.
4 salmon fillets
1 tbsp. olive oil
1 tbsp. fresh lime juice
1 tbsp. paprika
1/2 tsp. salt and 1/2 tsp. pepper
1 tbsp. chili powder
Combine last five ingredients in a bowl and stir. Brush mixture on top of the fish. Spray baking sheet with non stick cooking spray and chill for 3 hours. Bake salmon at 350 degrees for 15 minutes.
1 mango, peeled and diced
2 plums, washed and diced
1/4 cup washed and chopped cilantro
1/4 cup fresh lime juice
1 tsp. salt
1 cup diced fresh tomatoes
1 tsp. ground cumin
1 tsp. Thai chili sauce
Mix and serve over cooked fish.