Mango salsa dances to nearly any tune
Just as the makeup of the salsa is variable, so are the foods it can team with
The flex plan: Just as the makeup of the salsa is variable, so are the foods it can team with: roast pork, salmon, steak or roast chicken to name a few. (Bill Hogan/Chicago Tribune)
1 clove garlic, minced
Juice of 1 lime
1/4 to 1/2 teaspoon salt
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.
Per serving: 511 calories, 19 g fat, 2 g saturated fat, 72 mg cholesterol, 46 g carbohydrates, 37 g protein, 1,026 mg sodium, 10 g fiber.