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This dish is so beautiful you
will want to make it again and again. The contrast of colors is
exquisite and it takes very little time to prepare.
1 pound thick salmon fillet,
skinless, cut into 4 - 6 ounce pieces
Salmon Marinade:
1 tablespoon honey
2 teaspoons soy sauce
1 tablespoon extra virgin olive oil
fine sea salt
freshly ground pepper
Black Bean Salsa:
15 ounces black beans, drained
and rinsed
1 soft mango, diced
1 / 2 teaspoon ground cumin
1 tablespoon extra virgin olive oil
1 / 2 cup chopped cilantro
2 fresh limes, juiced, divided
2 tablespoons minced red onion
1 / 8 teaspoon fine sea salt
few grinds freshly ground pepper
Equipment:
Grill or grill pan or 10 - 12
inch sauté pan
Prepare marinade: mix honey, soy
sauce, olive oil, pinch sea salt and a few grinds of pepper
together for salmon marinade. Place salmon in marinade for at
least 20 minutes and up to 2 hours.
Mix together remaining
ingredients to make black bean salsa. Prepare the salsa early in
the day, if possible, to allow flavors to blend.
To cook salmon: heat grill, grill
pan or sauté pan. Add salmon and sear on all sides until nicely
browned.
To plate: place a large spoon of
salsa on plate and place salmon on top. Garnish with fresh
cilantro sprigs.
Variations:
Mango Kiwi Relish
1 mango, diced
2 kiwis, peeled and diced
1 / 4 cup cilantro, roughly chopped
1 orange, juiced
Mix all ingredients together and
serve with pan seared salmon. If you can make the relish while
you are marinating the fish it will give these flavors a chance
to blend as well.
Strawberry Kiwi Relish
1 cup strawberries, diced
2 kiwis, peeled and diced
1 / 4 cup cilantro, roughly chopped
1 orange, juiced
Mix all ingredients together and
serve with pan seared salmon. If you can make the relish while
you are marinating the fish, it will give these flavors a chance
to blend as well.
Cook's Tips:
Remember to buy your mango a
little on the soft side so that you can use it within a few
days.
The Black Bean Salsa, Mango Kiwi
and Strawberry Kiwi Relishes are also nice with any grilled
protein.
(Barbara Seelig Brown)
