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Salmon with Mango and Black Bean Salsa

By on May 12, 2014
Screen shot 2014 03 31 at 9.04.06 PM 300x336 - Salmon with Mango and Black Bean Salsa

   The combination of black beans and sweet mango is outstanding. I serve this salsa over chicken or other fish and even as a salad dressing. Sautéing the corn adds a barbecued flavour. 

1/2 cup corn
1/2 cup diced mango
1/2 cup canned black beans, 
drained and rinsed
1/4 cup diced red bell peppers
1/4 cup diced sweet onions
1/4 cup chopped fresh cilantro or parsley
1 Tbsp fresh lime or lemon juice
1 tsp liquid honey
1 tsp minced garlic
1/2 tsp hot pepper sauce

    In a nonstick skillet sprayed with cooking spray, cook the corn on medium-high heat for 8 minutes or just until the corn is dry and beginning to brown. Place it in a serving dish. Stir in the remaining salsa ingredients.

1 1/2 skin-on salmon fillets     

COOKING THE SALMON                                                                                                                                      
  Either on a barbecue or in a nonstick grill pan sprayed with cooking spray, grill the salmon on medium-high heat for 5 minutes per side or just until medium done (10 minutes per inch of fish thickness). Serve the salsa overtop of the fish.

Excerpted from "The Best of Rose Reisman" by Rose Reisman ©2013 by Rose Reisman, Whitecap Books. Reprinted with permission. Try Rose’s Portobello Pitas recipe.

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