1 ripe mango, peeled, pitted and cut into 1/2-inch cubes 1/2 cup fresh minced cilantro 1 tbsp freshly squeezed lime juice 1/4 cup peeled and diced red onion 1 garlic clove, peeled and crushed 1 medium tomato, seeded (cut in half, then use a spoon to scoop out seeds) and chopped 2 tsp paprika 1 tsp ground dried oregano 1 tsp ground dried thyme 1/8 tsp cayenne pepper 1/4 tsp freshly ground black pepper 1/4 tsp freshly ground white pepper 1/2 tsp salt-free garlic powder 1/2 tsp ground cumin 2 6- to 8-oz skin-on salmon fillets 2 tbsp extra-virgin olive oil 1 bunch rapini (also called broccoli rabe, which can be substituted with broccolini), chopped and lightly steamed 2 slices fresh lemon, pits removed
Combine the mango, cilantro, lime juice, onion, garlic and tomato in a small bowl, stir, cover and refrigerate.
Combine the paprika, oregano, thyme, cayenne, black and white pappers, garlic powder and cumin in a small bowl and mix well. Pat the fish dry with paper towels and press the spice mixture on the flesh.
Heat the oil in a cast-iron skillet over high heat. Place the fish in the skillet, flesh side down, and cook for 2 minutes. Flip over and cook on the skin side for 2 more minutes. Check the internal temperature with an instant-read thermometer for 160°F.
Place half the rapini on each of two plates, followed by a piece of salmon and a generous dollop of salsa. Garnish with lemon slices.
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