Salmon Filet with Mango Cilantro Salsa

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The following is an excerpt from the book Eat Right for Your Metabolism by Felicia Drury Kliment
Published by McGraw-Hill; April 2006;$16.95US/$22.95CAN; 0-07-146015-2
Copyright ? 2006 Felicia Drury Kliment

Serves about 4

4 6-ounce portions salmon filet

Mango Cilantro Salsa
1 ripe mango, peeled and 1/2-inch diced
1/4 cup chopped scallion, green part only
1/4 cup diced red bell pepper
1 tablespoon finely diced fresh jalapeno
1 tablespoon chopped fresh cilantro
1 small clove garlic, minced
1 tablespoon freshly squeezed lime juice
1/4 teaspoon salt
1/2 teaspoon extra-virgin olive oil

Bake salmon filet at 400?F for 15 to 20 minutes, depending on the thickness of the salmon. For Mango Cilantro Salsa, lightly toss all ingredients in bowl. Chill in refrigerator for at least 1 hour for flavors to meld. Serve salsa as an accompaniment to salmon. Mango Cilantro Salsa also goes nicely with grilled meat or chicken.

Yield: 4 servings

Note: Nutrition Information: 245 calories, 7 g fat, 35 g protein, 11 g carbohydrate, 2 g dietary fiber, 88 mg cholesterol, 251 mg sodium Copyright ? 2006 Felicia Drury Kliment Author Felicia Drury Kliment is a nutritional consultant in private practice and the author of the acclaimed book The Acid-Alkaline Balance Diet. Visit her website at www.eatrightforyourmetabolism.com

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