Salmon With Peach Mango Salsa

• 14 3/4 ounces salmon (2 cans)
• 1/4 cup packed brown sugar
• peach-mango salsa
• 1/4 cup lime juice
• 1 tablespoon honey
• 1/4 teaspoon salt
• 2 mangoes, well ripen
• 1/4 cup cilantro (I used dried flakes)

1. In medium bowl, mix lime juice, honey and salt; toss with remaining salsa ingredients which is the cilantro and mangos. I put in freezer for 30 minutes.
2. Next use 2 can of salmon. I deboned and mashed the salmon like you would be making a meatloaf and shaped it like a meatloaf patty I put it on foil and made it with foil open. I put diagonal slits or cuts on top and rub brown sugar over the salmon.
3. I cooked 325 for 30 minutes.
4. Scoop salmon up with spatula and on plate. Stir salsa first and poured over salmon on each portion. I halfed the loaf into four portions.
5. I made a salad to go with it and it was delicious.
6. Note:
7. the original recipe called for 1 tablespoon finely chopped bell pepper in the salsa I didn't add because didn't have any.also the original called for 1 salmon fillet on the grill over medium heat 30 to 35 minutes.

salmon, brown sugar, mango, lime juice, honey, salt, mangoes, cilantro

Taken from www.food.com/recipe/salmon-with-peach-mango-salsa-428378 (may not work)