1 large, ripe mango
1 red bell pepper, cored, seeded and chopped
1/4 cup fresh cilantro, chopped
1 lime, cut in half
1/4 teaspoon ground cumin
Freshly ground black pepper
4 6-ounce boneless salmon filets
1 teaspoon olive oil
Slice mango lengthwise along both sides of pit and twist apart so you have two halves. Using a sharp knife, cut around the edges of the pit; remove and discard. Score the interior fruit of both halves to form a tic-tac-toe pattern. Using a spoon, scoop the mango cubes into a small bowl.
Add bell pepper, cilantro, juice of half a lime and cumin to bowl. Toss mixture gently and season with salt and pepper to taste.
Preheat broiler. Place salmon filets skin side down on a baking sheet lined with aluminum foil. Coat fish with olive oil and sprinkle with salt and pepper to taste. Broil for 10-12 minutes, or until fish flakes easily.
Using a spatula, slide fish off baking sheet (the skin should stick to the foil; discard). Spoon salsa over fish and serve with remaining lime cut into wedges.
For a complete meal: Mix together thinly sliced red cabbage, red pepper and blanched snow peas. Toss with a low-fat vinaigrette to make a quick and tasty salad.