Salmon with Mango Salsa

Here's a great recipe for Salmon with Mango Salsa, it's one of Casey's favorites! However, salmon has a lot more to offer then just great taste. It is packed full of omega-3 fatty acids. Omega-3s help protect our bodies from heart disease, promote healthy skin and joints, and they are essential to the proper neurological development in children and unborn babies.

Salmon with Mango Salsa

2-4 Salmon Fillets
Olive oil
Seasoning mix:
1 tablespoon paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper (cayenne)
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano

Heat large cast iron skillet over very high heat until it is beyond the smoking stage. Combine seasoning mix in a small bowl. Rub each fillet with olive oil then sprinkle seasoning mix generously and evenly on both sides of the fillets. Place in hot skillet. The fillets can also be grilled with this recipe on medium-high heat for about 5 minutes on each side.

Mango Salsa:

1 mango, cubed
1 avocado, cubed
1/4 cup red onion, diced
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
1/2 tablespoon olive oil
1/2 teaspoon Sea Salt

Toss all of the ingredients together and serve over top of the Salmon.

Broiled Salmon with Spinach Feta Saute

Ingredients:

• 4 skinless salmon fillets, (6 ounces each)
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 2 bags (5 ounces each) baby spinach
• 1/2 cup feta, crumbled (2 ounces)
• 1/3 cup pine nuts
• 2 teaspoons fresh lemon juice

Directions:

1. Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.
   
2. Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain off excess liquid. Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.
   

Recipe from Everyday Food Magazine