Salmon India With Mango Salsa

• 1 lb salmon fillet, skin removed, cut into 4 equal serving pieces
• 1 12 teaspoons cumin
• 1 12 teaspoons ground coriander
• 12 teaspoon masala (optional)
• 12 teaspoon salt (optional)
• 12 teaspoon black pepper
• 3 tablespoons fresh lemon juice
• 1 mango, diced
• 1 cup diced jicama or 1 cup granny smith apple
• 1 cup diced red bell pepper
• 1 small fresh red chili pepper, seeded and finely chopped
• 1 tablespoon olive oil
• 4 cups watercress or 4 cups romaine lettuce, stems removed
• 1 cup carrot, shredded

1. Season salmon with 1 teaspoon of cumin, 1/2 teaspoon of coriander, and 1/2 teaspoon masala and 1/4 teaspoon each salt and black pepper.
2. Drizzle with 1 tablespoon of lemon juice.
3. Cover loosely and let salmon stand 20 to 30 minutes.
4. Preheat broiler and broiler pan.
5. In a medium bowl, mix mango, jicama, bell pepper, chili pepper, 1 teaspoon of olive oil, 1 tablespoon of lemon juice, and remaining 1/2 teaspoon cumin, 1 teaspoon coriander and 1/4 teaspoon each salt and black pepper.
6. Mix gently and set aside until serving time.
7. Place salmon on preheated broiler pan and broil 3 to 4 inches from heat 3 to 4 minutes, without turning, or until fish is just opaque in thickest part.
8. In a small bowl or cup, whisk remaining 1 tablespoons lemon juice and 2 teaspoon olive oil.
9. To serve, divide watercress among four dinner plates and top with carrots.
10. Drizzle olive oil and lemon juice dressing over watercress and carrots.
11. Top greens with salmon and spoon salsa over salmon.

salmon fillet, cumin, ground coriander, masala, salt, black pepper, lemon juice, mango, jicama, red bell pepper, red chili pepper, olive oil, romaine lettuce, carrot

Taken from www.food.com/recipe/salmon-india-with-mango-salsa-178625 (may not work)