The Maine Windjammer Association

CITRUS CILANTRO SALMON w/ PINEAPPLE MANGO SALSA
from the Stephen Taber

3-4 lb. salmon filet, portioned into 6-8 oz. sizes (at least one for everybody)
1 lemon, 3 cloves minced garlic, chopped cilantro, salt and pepper, olive oil

Salsa:

1/4 of a pineapple, small dice
1 mango, small dice
1/4 red onion, minced
1 tomato, small dice
2 cloves garlic, minced
1/2 T. fresh ginger root, minced
juice of 1/2 lime
light olive oil
handful of fresh chopped cilantro
1/2 tsp. ground cumin
1/4 tsp (or more) red pepper flakes
dash of cayenne, salt, pepper

Mix all salsa ingredients and set aside to marinate. Place salmon filets on a baking sheet. Squeeze lemon and sprinkle garlic, cilantro, salt and pepper all over the fish. Drizzle with a bit of olive oil if desired. Rotating shelves at least once, bake from 20-25 minutes at around 400 degrees or until beginning to flake on top. Serve immediately with salsa spooned on top or on the side.