1/4 cup finely chopped red onion

2 tablespoons chopped cilantro

1 to 2 tablespoons tequila, optional

1 small jalapeno, finely chopped (or less, to taste)

1 clove garlic, minced

Juice of 1 lime

1/4 to 1/2 teaspoon salt

Black beans:

1 tablespoon extra-virgin olive oil

1 small white onion, chopped

1 clove garlic, finely chopped

2 cans (15.5 ounces each) black beans, drained, rinsed

1. Heat the oven to 425 degrees. Season the salmon with salt. Heat the olive oil in an oven-proof skillet over medium-high heat. Add the salmon fillets, skin-side down. Cook, turning once, 3 minutes per side; transfer the skillet to the oven. Cook until just barely cooked through, 5-10 minutes.

2. Meanwhile, for the salsa, stir all the ingredients together in a small bowl. Allow to rest at room temperature for flavors to mingle.

3. For the black beans, heat the oil in another skillet over medium-high heat; add onion and garlic. Cook until softened, about 5 minutes. Stir in the black beans. Cook to heat through. Taste for seasonings; add salt if needed. Serve the salmon topped with the mango salsa, and the black beans alongside.

Honey Mango Upside-Down Cake

Makes: 8-10 servings

(Miami chef Michelle Bernstein developed this recipe. She considers it a cross between a sponge cake and a honey cake, with a fluffier texture. Substitute other fruits if mangoes aren't available; firm fruits like apples or pear may need a little pre-cooking to soften them.)

Topping:

1/2 stick (1/4 cup) butter