I found an easy recipe of Lance’s to try, it looked light and cool for summer, everyone liked the teaser on Facebook I put up the night I cooked it, so here goes. Pics are below. (My notes are in parenthesis.)
1 mango, peeled and diced (I used my potato peeler!)
1/4 pineapple, cored and diced (Once its cored/peeled, there is only 1/2 pineapple left, so I used half of that!)
1/2 cup rinsed and drained canned black beans (I used a wee bit more here too!)
1/4 cup finely chopped red onion
1 teaspoon fresh cilantro, chopped (What to do with the rest of the bunch???)
1/2 teaspoon salt, divided
1/2 teaspoon ground allspice (Had to buy that!)
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper (Same as red pepper Chef 101ers!)
1/8 teaspoon cinnamon (THIS WAS THE KICKER INGREDIENT – SO YUMMY IN THE RUB!)
Salmon fillets (5 ounces each), skin on
1 teaspoon olive oil (WHERE WAS I SUPPOSED TO USE THAT?)
Begin by preheating your oven to 400 degrees. Combine 1/4 teaspoon salt, allspice, cumin, cayenne and cinnamon in a bowl; rub over both sides of each fillet. Place salmon on a piece of tinfoil and loosely tent the foil over the salmon. Bake in the oven for about 12 minutes covered, and another 3 or so uncovered (or until salmon flakes easily with a fork).
While that’s going, combine the mango, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl. When the salmon is done, plate and serve alongside the salsa. Add some plantanes So easy, so delicious.