Ingredients
1 large navel orange1 medium lemon2 tablespoons olive oil1 tablespoon capers, drained and coarsely chopped1-1/2 teaspoons minced fresh mint1-1/2 teaspoons minced fresh parsley1/4 teaspoon crushed red pepper flakes1/8 teaspoon plus 1/2 teaspoon salt, divided 1/8 teaspoon plus 1/4 teaspoon pepper, divided 1 medium mango, peeled and chopped1 green onion, thinly sliced4 salmon fillets (6 ounces each) 1 tablespoon canola oil
Preparation
For salsa, finely grate enough peel from orange to measure 2 teaspoons; finely grate enough peel from lemon to measure 1/2 teaspoon. Place citrus zest in a small bowl. Cut lemon crosswise in half; squeeze 2 tablespoons lemon juice and add to bowl.
Cut a thin slice from the top and bottom of orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit.
Add olive oil, capers, mint, parsley, pepper flakes and 1/8 teaspoon each salt and pepper to lemon juice mixture. Gently stir in mango, green onion and orange sections.
Sprinkle salmon with the remaining salt and pepper. In a large skillet, heat canola oil over medium heat. Add salmon; cook 5-6 minutes on each side or until fish just begins to flake easily with a fork. Serve with salsa.
