2 cups Mango (cubed) 1 Cucumber (peeled and diced) 2 Avocados (cubed) 1/2 cup Blueberries 1 Jalapeno (seeded and minced) Juice and zest of 2 Limes 1/2 teaspoon Salt 2 tablespoon chopped parsley
For the Mango Cucumber Salsa: Toss ingredients in a medium bowl until well mixed. Set aside.
4 Skin-On Salmon Filets 3 teaspoons Olive Oil Salt and Freshly Ground Pepper 2 teaspoons Chili Powder
For the Salmon: Preheat a grillpan to medium-high, and season lightly with olive oil. Sprinkle 1/2 teaspoon chili powder over each of the salmon filets. Season with salt and pepper, and place, skin-side down. After 2 to 3 minutes, flip, and continue to cook on other side for an additional 2 to 3 minutes, or until it reaches an internal temperature of 130F.
Divide the rice among 4 plates and top with a salmon filet, garnished with salsa.