Poached Salmon With Mango Salsa

Serves 4

Prep time: 15 minutes or less

2 mangoes, peeled, pitted, and chopped

1/4 cup finely chopped red bell pepper

2 to 3 tablespoons fresh lime juice

2 tablespoons finely chopped red onion

2 tablespoons finely chopped fresh

cilantro

1 tablespoon finely chopped jalapeño

Salt and freshly ground black pepper

2 (8-ounce) bottles of clam juice

1 lemon, sliced

1 pound salmon fillets

In a bowl, combine mangoes, bell pepper, 2 tablespoons lime juice, onion, cilantro and

jalapeño. Taste and add additional lime juice if necessary.

In a deep skillet large enough to hold the salmon in one layer, combine clam juice and

lemon slices. Simmer for 5 minutes. Add the salmon, cover and simmer for 10 minutes, or until cooked through.

Top salmon with salsa.

Note: Mangoes are loaded with antioxidants, vitamin C and beta-carotene, but can be a challenge to cut because they have a large, flat seed that sticks tenaciously to the fruit. Using a sharp knife, cut the fruit vertically, sliding the knife along the seed on one side. Repeat on the other side to create two large pieces. Then cut away as much of the remaining meat as you can. Remove the peel after cutting.

Nutrients per serving: 275 calories,90 calories from fat, 1.8 g saturated fat, 0 g trans fat, 2.2. g polyunsaturated fat, 4.8 g monounsaturated fat, 75 mg cholesterol, 95 mg sodium, 22 g total carbohydrate, 2 g dietary fiber, 18 g sugars, 25 g protein.

Recipes reprinted, with permission, from the American Cancer Society.  The Great American Eat-Right Cookbook: 140 Great-Tasting, Good-for-You Recipes ( Atlanta, American Cancer Society, 2007).