Salmon Fillet with Black Bean Pico de Gallo

Salmon-and-Black-Beans-Header
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 2

Make your fish come to life with flavor with a citrus sauce and a pop of mango. This salmon has a zest of fresh cilantro and a bit of heat form our Jalapeño Nacho Slices, making it the perfect meal for a sultry summer night.

Method

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 Info

Calories
500 per serving
Fat
5 g
Sodium
1640 mg
Carbs
35 g
Protein
38 g
*Nutritional information refers to the lowest servings size, and reflects the entire recipe and not just products and ingredients used.

Products Used

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