Salmon with Black Beans And Mango Mustard Sauce

purchased from the Davidson Estate in Terrell, Texas.

This is very good. I have also made it with trout and chicken. Yummy.

2 pound salmon fillet
15 ounce can undrained black beans
1/2 cup chopped red bell pepper
2 teaspoons minced onion
2 teaspoons ground cumin
3 teaspoons freshly chopped cilantro
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
Mango Mustard Sauce
1 cup sliced fresh mango
1-1/2 tablespoons cider vinegar
1-1/2 tablespoons Dijon-style mustard
1/8 teaspoon garlic powder
1 teaspoon sea salt
1 tablespoon freshly ground black pepper

Season fillet with salt and pepper. Bake at 425 for 10 minutes or until
fish flakes when tested with a fork. Keep warm. Drain beans, reserving 1/3
cup liquid. In small saucepan combine beans, reserved liquid, bell pepper,
onion, cumin, cilantro, chili powder, garlic powder, and salt. Cook over
low heat 5 minutes.
Mango Mustard Sauce: Combine mango, vinegar, mustard, garlic powder, sea
salt, and pepper in food processor or blender; process until smooth.
Transfer to microwavable dish. Heat 1 to 2 minutes until warm. Spoon black
beans onto serving platter. Top with salmon fillet. Drizzle mango mustard
sauce over beans and salmon.


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