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Slow Roasted Wild Salmon With Mango-Cucumber Salsa

32 faves
Nutrition per serving    (USDA % daily values)
CAL
621
FAT
64%
CHOL
132%
SOD
13%
Uploaded by: Pamela Salzman

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Ingredients for 4 servings

½ cup diced cucumber (If you use a variety like Persian or Hothouse, you can leave the seeds and skin on.)

1 mango, firm, but ripe, peeled and diced

½ jalapeno, minced, seeds removed for less heat

1 scallion, finely chopped or 3 Tablespoons finely diced red onion (this measurement is really according to taste)

1 Tablespoon fresh lime juice

¼ cup fresh cilantro leaves, chopped (tender stems are ok)

sea salt and freshly ground black pepper to taste

24 ounce fillet of wild salmon*(leave out of refrigerator 20 minutes before roasting)

unrefined, cold-pressed extra-virgin olive oil

sea salt and freshly ground black pepper

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