4 salmon fillets, about 4 ounces each
1/4 teaspoon salt
1 mango, peeled, pitted, finely chopped
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
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