Mango Horseradish Sauced Salmon with Slivered Garlic

Heat oven to 550ºF (bake, not broil).

Peel and clean garlic cloves. Slice very thinly and spread on a nonstick baking sheet. Roast for about 2–3 minutes or until nicely browned. Set aside.

We always coat our fish with lemon juice about 30–40 minutes before cooking. Place salmon fillet in a large pan and pour 1/2 cup lemon juice over. Set aside while you prepare the sauce.

For the sauce, place mango cubes in a food processor. Add remaining lemon juice, white wine, the honey, horseradish and spices. Process about 2–3 minutes. Set aside.

Spray a large pan with nonstick cooking spray. Place salmon fillet in the pan; I cut it in half for easier handling. Top with butter. Sprinkle with a little more dried oregano and pepper.

Roaste in preheated oven for 3 minutes. Remove from oven and coat salmon with half of the sauce. Return to oven and bake for 6 minutes.

After 6 minutes, remove from oven. Coat with remainder of sauce and top with garlic slivers. Return to oven and bake for another 2 minutes.

Serve and enjoy! This serves 4 to 6. If you prefer to work with smaller amounts, simply cut the sauce ingredients in half.