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. To make the salsa 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.
2. 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/2.5 cm of fish thickness). Serve the salsa overtop of the fish.
½ cup corn
½ cup diced mango
½ cup canned black beans, drained and rinsed
¼ cup diced red bell peppers
¼ cup diced sweet onions
¼ cup chopped fresh cilantro or parsley
1 Tbsp fresh lime or lemon juice
1 tsp liquid honey
1 tsp minced garlic
½ tsp hot pepper sauce
1½ skin-on salmon fillets (about 6 oz each)
Makes 4 servings.
Preparation time: About 10 minutes
Cooking time: About 20 minutes
Make ahead: The salsa can be made early in the day. Cook the fish just before serving.
Nutritional Information per Serving
Carbohydrates 15.6 g
Fibre 11.3 g
Protein 36.2 g
Total fat 11.3 g
Saturated fat 1.8 g
Cholesterol 93 mg
Sodium 267 mg