Keep healthy with a delicious recipe that has heart-healthy, inflammation-fighting omega-3 fatty acids, collagen-boosting protein and free-radical fighting antioxidants.
4 skinless wild-caught salmon fillets (6 to 8 ounce, 1-inch thick)
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme
1 1/2 tablespoons chopped fresh marjoram
1 tablespoon chopped fresh oregano
1/2 tablespoon chopped fresh rosemary
1 1/2 tablespoons olive oil, plus 1 teaspoon for the salsa
1 cup diced mango
2 tablespoons chopped spring onion
½ teaspoon rice vinegar
Season salmon on both sides with salt and pepper and set in refrigerator for at least 30 minutes. When ready, sprinkle and press both sides of the fillets with herbs.
Heat oil in a non-stick pan until just before it begins to smoke and then place in the fillets.
Sauté over high heat for 3 to 5 minutes, then turn them over and sauté for another 2 to 3 minutes on the second side.
If the salmon starts to brown or the oil smokes, turn the heat down to medium.
Cooking time should be 8 to 10 minutes per inch of total thickness depending on how well-done you like your salmon.
Remove salmon from pan with spatula and pat dry on both sides with a paper towel to eliminate fat before serving.
For the salsa, combine mango, spring onions, 1 teaspoon olive oil and rice vinegar in a small bowl.
Top each piece of salmon with ¼ cup salsa.