Chili Rubbed Salmon and Mango Salsa

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.

Chili-Rubbed Salmon

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.

Tropical Salsa

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.