The black bean mango salsa is sweet, spicy, and bright which cuts the fatty salmon for a perfectly balanced bite. This salmon can be served as in or flaked into tacos with avocado, crema and a round of margaritas.
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
Author:
Andrea Loret de Mola (@andrealoretdemola)
The black bean mango salsa is sweet, spicy, and bright which cuts the fatty salmon for a perfectly balanced bite. This salmon can be served as in or flaked into tacos with avocado, crema and a round of margaritas.
Ingredients
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1 teaspoon Tajin
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1/ 8 teaspoon cumin
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1/ 8 teaspoons chile powder
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1/ 2 teaspoon garlic powder
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1 1/ 2 pound salmon filet
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1 tablespoon La Tourangelle Organic Extra Virgin Olive Oil
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1 14 ounce can black beans, drained and rinsed
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1 cup small diced mango, fresh or frozen
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1 small shallot, minced
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1 jalapeño, minced
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1/ 3 cup chopped cilantro, plus more for garnish
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1/ 4 teaspoon cumin
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1 lime, juiced, to taste
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Freshly ground black pepper, to taste
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Kosher salt to taste
Tajin Salmon
Black Bean Mango Salsa
Directions
Preheat the oven to 325F and line a rimmed baking sheet with parchment.
Add Tajin, cumin, paprika, garlic powder, salt and pepper to a small bowl and mix to combine. Generously season salmon filet with olive oil and spice mixture. Bake for 18-21 mins.
While the salmon is baking, add the black beans, mango, shallot, jalapeño, cilantro and cumin to a bowl and toss to combine. Season to taste with salt, pepper, and lime juice. Set aside for serving.
Remove salmon from oven and serve with black bean mango salsa, avocado, fresh cilantro, and warm tortillas.