In a plastic zip bag, marinate salmon fillet with 2 cups of mojo marinade for 10 minutes — keep refrigerated. Remove salmon from bag and place over a paper towel, patting dry with another towel, removing any excess marinade.
In a grilling pan, heat olive oil over medium heat and cook fillet for about 3-4 minutes each side.
While salmon cooks, in a mixing bowl add black beans, diced mango, and pico de gallo salsa — mix gently. When salmon is done, plate the fillet and top with black bean mixture.
Tip from the Chef
To know when your fish is done, insert a paperclip into the center of the fish and leave for 5 seconds, then place it on your lips — if it’s cold, your fish is still raw; if it’s hot, your fish is overcooked; if it’s warm, it’s just right!
*Nutritional information refers to the lowest servings size, and reflects the entire recipe and not just products and ingredients used.