Salmon with Bean Salsa
1 can cannellini (white kidney) beans, drained and rinsed
1 can black beans, drained and rinsed
1 cup diced tomato
2/3 cup finely chopped red onion
1/3 cup cilantro
1 lime, juiced
2 tablespoons olive oil
salt and pepper to taste
2 boneless, skinless salmon fillets (about 1 1/2 pounds)
1 teaspoon olive oil
1. Add the salsa ingredients into a bowl and toss gently to combine without breaking the beans. Set aside.
2. Brush the salmon with olive oil. If cooking in oven preheat to 350 degrees and baked fish for 15-20 minutes depending on thickness. If grilling grill each side side approximately 5-6 minutes depending on thickness.
3. Plate the salmon and divide salsa equally among the salmon.
Source: Mickey Mantle’s Restaurant (New York) recipe from Burt Wolf’s book “Eating Well”