Salmon Bruchetta Xango
1 fillet wild salmon (about 6 ounces), skin on1/2 teaspoon salt1 can (15 ounce) white beans, drained and rinsed1 medium tomato, diced (about 1 cup)1 carrot, peeled and grated (about 1/4 cup)2 cloves garlic, finely chopped1/4 cup fresh basil (or tarragon)1 tablespoon balsamic vinegar1 tablespoon olive oil1 Mango ( for juice)1/4 teaspoon freshly ground black pepper2 tbls Low Fat feta Cheese1 Cup wild RiceLine a baking sheet with aluminum foil., add salmon and salt and cover. Cook at 450° until cooked to medium rare, about 6-8 minutes. salmon is no longer translucent in the center but still dark pink and tender. Remove salmon and discard skin. In a bowl, Add beans, tomato, carrot, garlic, basil, vinegar, oil, Mango Juice and pepper. Stir to combine. Top salmon with Mixture and sprinkle with Feta Cheese. Put on a bed of rice, and Enjoy.For those of you that live on the West and East Coasts of Canada, or on the Great Lakes, these spots are perfect areas for Catching Wild Salmon. If you are unable to catch the fish yourselves, you should be able to buy a wild salmon fillet at your local fish market or grocery store.