Salmon With Mango-Citrus Salsa

• 1 large navel orange
• 1 medium lemon
• 2 tablespoons olive oil
• 1 tablespoon capers, drained and coarsely chopped
• 1-1/2 teaspoons minced fresh mint
• 1-1/2 teaspoons minced fresh parsley
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon plus 1/2 teaspoon salt, divided
• 1/8 teaspoon plus 1/4 teaspoon pepper, divided
• 1 medium mango, peeled and chopped
• 1 green onion, thinly sliced
• 4 salmon fillets (6 ounces each)
• 1 tablespoon canola oil

1. 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 peels in a small bowl. Cut lemon crosswise in half; squeeze 2 tablespoons lemon juice and add to bowl.
2. 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.
3. 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.
4. 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.

orange, lemon, olive oil, capers, fresh mint, parsley, red pepper, salt, pepper, mango, green onion, salmon, canola oil

Taken from www.tasteofhome.com/recipes/salmon-with-mango-citrus-salsa/ (may not work)