Salmon with Mango Salsa

Salsa

1 mango, peeled, cored and diced (about 1½ cups)

½ medium red onion, finely chopped

1 jalapeno pepper, minced (include ribs and seeds for more heat)

1 small cucumber, peeled and diced (about 1 cup)

3 tablespoons cilantro, chopped

3 tablespoons fresh lime juice

Salt and pepper to taste

Salmon

2 cups water

1 cup dry white wine

1 teaspoon salt

¼ teaspoon dried thyme leaves

¼ teaspoon dried oregano

⅛ teaspoon ground red pepper

4 black peppercorns

4 cilantro sprigs

1 small onion, sliced

2 pounds salmon fillets, cut into 6 serving pieces

For the salsa: In a large bowl, add mango, onion, jalapeno, cucumber, cilantro and lime juice; fold until well combined. Season to taste with salt and pepper.

For the salmon: In a deep skillet bring to a boil the water, wine, salt, thyme, oregano, red pepper, black peppercorns, cilantro and onion. Reduce heat, cover and simmer 5 minutes.

Add salmon to pot and if necessary, add enough water so fish is covered. Heat to boiling, reduce to simmer and cook uncovered until fish flakes easily with fork, about 14 minutes.

Serve immediately with mango salsa spooned on top.

Serves six.