In a resealable bag, marinate salmon fillet with 1 cup 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 large pan, heat olive oil over medium heat and cook fillet for about 3-4 minutes each side.
While the salmon is cooking, combine black beans, diced mango, pico de gallo, and avocado tomatillo salsa — mix gently. When salmon is done, plate the fillet and top with black bean and mango salsa. Sprinkle with fresh cilantro.
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.