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This entrée has a knock-out presentation
and a lively flavor. Serve with spinach salad and couscous on
the side for a well-rounded meal.
Alaska Salmon with
Mango Mustard and Black Beans
- 1 (1.5-pound) salmon fillet
1 (15-ounce) can black beans
1/2 cup chopped and seeded red or green bell pepper
2 teaspoons dried onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
3/8 teaspoon garlic powder - divided use
1 cup sliced, peeled and pitted mango (see note)
1 1/2 tablespoons cider vinegar
1 1/2 tablespoons Dijon mustard
- Season salmon with salt and pepper to
taste. Grill or bake salmon at 425°F for 10 minutes per inch
of thickness, or until fish flakes easily with a fork. Hold warm.
- Meanwhile, drain beans, reserving 1/3
cup liquid. In a small saucepan, combine beans, reserved liquid,
bell pepper, onion, cumin, coriander, chili powder, ¼
teaspoon garlic powder and salt to taste. Cook over low heat
for 5 minutes.
- Combine mango, cider vinegar, mustard,
remaining garlic powder and salt and pepper to taste in a food
processor or blender; process until smooth. Transfer to microwavable
dish. Heat 1 to 2 minutes until warm.
- To serve, spoon black beans onto serving
platter. Top with salmon fillet. Drizzle mango mustard sauce
over beans and salmon.
Makes 6 servings.
Note: To Peel a Mango: Stand the mango
on end and slice down along the sides of the large flat pit with
a boning knife or other long, flexible knife, curving around
the pit as you slice. You will end up with three sections: two
larger, rounded sections and a flat center section. Score the
fruit in each rounded section lengthwise into slices, then crosswise
into chunks, if desired. Holding a rounded section by its edges,
push at the curved bottom to turn the rind inside out. The slices
or chunks can then be cut away from the rind. Trim away rind
from the flat center section and separate as much fruit as possible
from the pit. Always cut away from yourself and be careful -
mango is very slippery.
Recipe and Photo: Courtesy of Alaska Seafood