This salsa pairs up well with the sweet fish. Simple and festive!

Yield: 6 servings

Ingredients:

¼ cup honey

1 tablespoon oil

1 tablespoon mustard

6 salmon fillets

2 mangoes, diced

3 Kirby cucumbers, diced

4 radishes, diced

1 small beet, cooked, peeled, and diced

Directions:

In a medium bowl, combine honey, oil, and mustard. Place salmon inside and refrigerate for 1 hour.

Preheat oven to 350°F.

Bake salmon covered for 18 minutes. Uncover and bake for 5 minutes.

In a bowl, toss mangoes, cucumbers, radishes, and beet. Serve over salmon.

Note: The beets bleed their color easily, so only add in prior to serving.