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4 salmon fillets, about 4 ounces each

1/4 teaspoon salt


1 mango, peeled, pitted, finely chopped

2 tablespoons finely chopped red bell pepper

1/4 cup finely chopped red onion

2 tablespoons chopped cilantro

1-2 tablespoons tequila (optional)

1 small jalapeno, finely chopped (to taste)

1 clove garlic, minced

Juice of 1 lime

1/4 to 1/2 teaspoon salt

Black Beans:

1 tablespoon extra-virgin olive oil

1 small white onion, chopped

1 clove garlic, finely chopped

2 15.5 ounce cans black beans, drained, rinsed

Salmon:  Heat the oven to 425 degrees.  Season the salmon with salt.  In an ovenproof skillet, heat the olive oil over medium-high heat.  Add the salmon fillets, skin side down.  Cook, turning once, 3 minutes per side; transfer the skillet to the oven.  Bake until it reaches 145ºF, 5-10 minutes.

Salsa:  In a small bowl, stir together all the ingredients.  Allow to rest at room temperature for the flavors to marry.

Black Beans:  In another skillet, heat the oil over medium-high heat; add onion and garlic.  Cook until softened, about 5 minutes.  Stir in the black beans.  Cook to heat through.  Taste for seasonings; add salt if needed.  Serve the salmon topped with the mango salsa and black beans on the side.

Richmond Times Dispatch, “Healthy Recipes”, October 24, 2012, page. E5