For the Blueberry Mango Salsa

• ⅓ cup diced mango
• ⅓ cup blueberries
• 2 tbsp minced red onion or shallots
• 2 tbsp minced red bell pepper
• 1 tbsp chopped fresh cilantro
• 1 tbsp fresh lime juice
• ½ tsp minced jalapenos or scotch bonnet peppers
• 2 tsp evaporated cane juice
• ¼ tsp sea salt

For the Salmon

• ½ tsp extra virgin olive oil
• four 4-oz skinless salmon fillets
• pinch of salt
• pinch of black pepper

Special Equipment

• fish spatula

1. In a medium bowl combine ingredients for blueberry mango salsa. Lightly crush with a fork to release juices. Set aside
2. Heat olive oil in a large sauté pan over medium-high heat. Season salmon with salt and pepper and sear 3-5 minutes on each side (depending on the thickness of the fish) or until salmon is cooked through. Serve each salmon fillet with ¼ cup of blueberry mango salsa. Each serving contains approximately:

• 205 calories
• 6 gm carbohydrate
• 11 gm fat
• 54 mg cholesterol
• 19 gm protein
• 216 mg sodium
• 1 gm fiber