Alaska Salmon with Mango Mustard and Black Beans


This entrée has a knock-out presentation and a lively flavor. Serve with spinach salad and couscous on the side for a well-rounded meal. Alaska Salmon With Mango Mustard and Black Beans 1 (1.5-pound) salmon fillet 1 (15-ounce) can black beans 1/2 cup chopped and seeded red or green bell pepper 2 teaspoons dried onion 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon chili powder 3/8 teaspoon garlic powder, divided use 1 cup sliced, peeled and pitted mango (see note) 1 1/2 tablespoons cider vinegar 1 1/2 tablespoons Dijon mustard


Season Salmon With Salt And Pepper To Taste. Grill Or Bake Salmon At 425°F For 10 Minutes Per Inch Of Thickness, Or Until Fish Flakes Easily With A Fork. Hold Warm. Meanwhile, Drain Beans, Reserving 1/3 Cup Liquid. In A Small

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