Salmon With Mango Salsa

Ingredients:

• 4 salmon fillets (5 ounces each)
• 4 teaspoons mixed peppercorns (black, white, green, and pink)
• 1 1/2 pounds baby new potatoes, scrubbed and halved if large
• 5 cups watercress

• Mango salsa
• 1 ripe mango
• 3 green onions, finely chopped
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juicev
• 2 teaspoons olive oil 
• Tabasco sauce to taste 

Directions:

1 Check the salmon for any tiny bones and remove them. Roughly crush the peppercorns with a mortar and pestle. Press them into the flesh side of the salmon. Set aside.

2. Cut the potatoes into a saucepan, cover with water, and bring to a boil. Reduce the heat and simmer until tender, about 10-12 minutes.

3. Meanwhile, make the salsa. Peel and seed the mango, dice the flesh, and put into a large bowl. Mix in the green onions, cilantro, lime juice, olive oil, and a dash of Tabasco.

4. Heat a ridged grill pan coated with nonstick cooking spray over medium-high heat. Place the salmon fillets in the pan, skin-side down. Cook for 4 minutes. Turn the fish over and cook until the fish is done, about another 4 minutes. Drain the potatoes.

5. Arrange the watercress and new potatoes on 4 serving plates. Place the salmon on top and serve with the mango salsa.

per serving

• Calories: 450
• Fat: 15 g
• Saturated Fat: 2 g
• Cholesterol: 96 mg
• Sodium: 102 mg
• Carbs: 45 g
• Protein: 35 g
• Fiber: 5 g