15-oz. can mandarin oranges in light syrup, drained and chopped
14-oz. can zesty-diced tomatoes with chilies, drained
1 lime, juiced
4 salmon fillets
1/2 sweet onion, finely chopped
2 Tbsp. fresh parsley
1 Tbsp. virgin olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper
In a big bowl, mix everything but the salmon, salt and pepper. Let sit for 30 minutes or refrigerate up to 6 hours. Heat grill to medium-hot. Coat the salmon with cooking spray and rub in salt and pepper. Grill for about 5 minutes per side or until the fish flakes easily and is moist in the middle.
Serve with the orange-tomato salsa.