Baked Salmon, Mango-Avocado Chutney, and The Spa

What do salmon, mango-avocado chutney and going to the spa have in common? Eating MUFA (monounsaturated fatty acid) rich recipes and enjoying stress-reducing trips to the spa are both great for heart health. One way MUFAs help is by reducing belly fat, thereby reducing fat near the heart. We romance writers are into emotionally healthy hearts, aren't we? What about physically healthy? I have to confess that I've never been to a spa. I've never even had a professional massage. That'll be changing very soon.

My husband and I recently celebrated our 17th anniversary. He got me a spa certificate and told me that I needed to put it to good use. I made him dinner (men are too hard to shop for). I like getting creative in the kitchen, and judging from his reaction, this recipe made the cut.

Rula's Dill Baked Salmon with Mango-Avocado Chutney and Brown Rice

Fish:

• Place boneless fillets of wild caught salmon in a baking dish (single layer)
• Sprinkle lightly with sea salt and dried dill
• Bake at 350 degrees F for 15-20 minutes or until done (flakes with fork and looks opaque...time varies with fillet thickness)

Chutney:

• Peel and dice two mangoes and place in a bowl
• Peel and dice one ripe avocado and toss it in
• Slice and add 1/2c of pitted kalamata olives (I like the Peloponnese brand. The right olives makes all the difference in the final flavor.)
• 1TBS white vinegar
• 2TBS chopped cilantro
• A dash of sea salt to taste

Top each fillet of salmon with a few tablespoons of chutney and serve with a side of brown (or wild) rice. Enjoy!

Note: I also tried the chutney with baked cod and by itself as a snack. It's great for a sweet and salty craving.

And now for that spa treatment...