4 salmon fillets, each about 4 ounces
3/4 teaspoon salt, divided
3 tablespoons olive oil, divided
1 mango, peeled, pitted and finely chopped
2 tablespoons finely chopped red bell pepper
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1 to 2 tablespoons tequila (optional)
1 small jalapeno, stemmed, seeded and finely chopped (or less, to taste)
Juice of 1 lime
2 garlic cloves, peeled and divided
1 small white onion, peeled and chopped
2 (15.5-ounce) cans black beans, drained and rinsed

Heat oven to 425 F. Season the salmon with 1/4 teaspoon of the salt. Heat 2 tablespoons of the olive oil in an oven-proof skillet over medium-high heat. Add salmon fillets, skin-side down. Cook, turning once, for 3 minutes per side; transfer skillet to preheated oven until just barely cooked through, for 5 to 10 minutes.

Meanwhile, in a small bowl stir together the mango, bell pepper, red onion, cilantro, tequila, jalapeno and lime juice. Mince 1 of the garlic cloves and add to salsa; season with remaining salt to taste. Allow to rest at room temperature for flavors to mingle.

In another skillet over medium-high heat; heat remaining oil and add the white onion. Mince remaining garlic clove, add to pan and cook until softened, about 5 minutes. Stir in the beans. Cook to heat through. Taste for seasoning; salting if needed. Serve salmon topped with salsa, beans alongside.

Makes 4 servings.