We discovered this delicious recipe from
The New Mayo Clinic Cookbook. (Studies indicate that the omega-3 fatty acids in salmon could reduce heart attacks as well as prevent breast cancer and fight Alzheimer's.) This easy-to-make salsa topping turns the fish into a springtime fiesta; keep the recipe around for a low-cal dip with low-fat chips.
step 1In a bowl, combine the cucumber, tomatoes, bell pepper, shallot, and chopped cilantro. Toss gently to mix.
step 2In a small bowl, whisk together the lime juice, 1 teaspoon of the canola oil, the honey, red pepper flakes, and 1/2 teaspoon of the salt. Pour the lime mixture over the cucumber mixture and toss gently to mix and coat evenly. Set aside.
step 3Sprinkle the salmon fillets on both sides with the remaining 1/2 teaspoon salt and the black pepper. In a large nonstick frying pan, heat the remaining ½ teaspoon canola oil over medium-high heat. Add the fish to the pan and cook, turning once, until opaque throughout when tested with the tip of a knife, 4-5 minutes on each side.
step 4Transfer the salmon fillets to warmed individual plates and top each with one-fourth of the salsa. Garnish the plates with the cilantro sprigs and lime wedges. Serve immediately.