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  • Salmon With Mango Salsa and Black Beans

    ready in: 35 minutes
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  • 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.
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