The sweet-tart taste of fresh mangoes makes them an amiable companion to many a savory food, so when my sister, Liz, wanted ideas on serving salmon, I immediately thought: mango salsa.
Such an accompaniment is easily tailored to your taste. Hate cilantro? Skip it. Your mango a little tart? Cut back on the lime juice. Up the heat with more jalapeno. Bolster the salsa with chopped jicama or avocado (or both) and it becomes a salad unto itself.
Just as the makeup of the salsa is variable, so are the foods it can team with: roast pork loin or pan-fried pork tenderloin, skillet-seared flank steak, roast chicken.
That flexibility pays off when you get to the store and find the salmon doesn’t look so good. Which is what happened to Liz, which is why she picked up flounder instead.
Hey, the salsa would also be great served with just tortilla chips … or as a base for ceviche … or …
Salmon with Mango Salsa and Black Beans
4 salmon fillets, about 4 ounces each
¼ teaspoon salt
2 tablespoons olive oil
1 mango, peeled, pitted, finely chopped
2 tablespoons finely chopped red bell pepper
¼ cup finely chopped red onion
2 tablespoons chopped cilantro
1 to 2 tablespoons tequila, optional
1 small jalapeno, finely chopped (or less, to taste)
1 clove garlic, minced
Juice of 1 lime
¼ to ½ teaspoon salt
1 tablespoon extra-virgin olive oil
1 small white onion, chopped
1 clove garlic, finely chopped
2 cans (15.5 ounces each) black beans, drained, rinsed
Heat the oven to 425 degrees. Season the salmon with salt. Heat the olive oil in an oven-proof skillet over medium-high heat. Add the salmon fillets, skin-side down. Cook, turning once, 3 minutes per side; transfer the skillet to the oven. Cook until just barely cooked through, 5-10 minutes.
Meanwhile, for the salsa, stir all the ingredients together in a small bowl. Allow to rest at room temperature for flavors to mingle.
For the black beans, heat the oil in another skillet 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 the black beans alongside.
Per serving: 511 calories, 19g fat, 2g saturated fat, 72mg cholesterol, 46g carbohydrates, 37g protein, 1,026mg sodium, 10g fiber.