The more the merrier in the Orlando Sentinel test kitchen! That’s why we have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today's recipe is Salmon With Mango Salsa & Black Beans. The sweet-tart taste of fresh mango salsa is an amiable companion to many a savory food. Hate cilantro? Skip it. Your mango a little tart? Cut back on the lime juice. Up the heat with more jalapeno. Bolster the salsa with chopped jicama or buttery Florida avocado (or both) and it becomes a salad unto itself. Every Wednesday, you can find more recipes picked exclusively for Scott McKenzie & the Morning Mix here and at mix1051.com.

 

Salmon With Mango Salsa & Black Beans

Yield: 4 servings

4 salmon fillets, about 4 ounces each

1/4 teaspoon coarse salt

2 tablespoons olive oil

Salsa: 1 mango, peeled, pitted, finely chopped

2 tablespoons finely chopped red bell pepper

1/4 cup finely chopped red onion

2 tablespoons freshly-chopped cilantro

1 to 2 tablespoons tequila

1 small jalapeno, seeded and finely chopped or to taste

1 clove garlic, minced

Juice of 1 lime

1/4 to 1/2 teaspoon coarse salt

Black beans:

1 tablespoon extra-virgin olive oil

1 small sweet yellow onion, chopped

1 clove garlic, minced

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

 

1. Heat the oven to 425F. 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.

4. Taste for seasonings; add salt if needed. Serve the salmon topped with the mango salsa, and the black beans alongside.

ADAPTED FROM THE TRIBUNE TEST KITCHEN