1ripe mango, peeled and chopped into 1/2-inch pieces
2ears corn, kernels removed, sauteed (or blanched) just until crisp
12cherry tomatoes, chopped
1green bell pepper, finely diced
1/4red onion, very finely diced
1jalapeno pepper, very finely diced
1can black beans, drained and rinsed well
2tablespoonsfresh lime juice, about 1 lime
1handful cilantro leavesabout 1/4 cup minced
kosher salt and freshly cracked pepperto taste
Simple Broiled Salmon
freshly cracked black pepper
To Make The Salsa
Combine all ingredients in a medium bowl and stir to combine. Taste and adjust seasonings. Refrigerate until ready to serve. Serve over grilled or broiled salmon. Enjoy!
To Cook The Salmon
Preheat the oven to broil and line a baking sheet with foil. Place the fillets skin side down on the foil and drizzle lightly with oil. Sprinkle generously with salt and pepper. Turn the fillets skin side up prior to placing them in the oven.
Broil for just 2-3 minutes and then flip the salmon over (skin side down). Broil for a few more minutes. A general rule for cooking salmon is approximately 8 minutes total cooking time per 1" of thickness.
Cook the fish 2 minutes less than your estimated time, then check for doneness. You can always pop it back in the oven, but you can’t fix an overcooked piece of fish. The most important thing to remember is that the fish will continue to cook for a few minutes after it is off the heat, so you have to remove it just before it is done to your liking. Salmon is best warm and flaking, but still a bit translucent even after resting. Serve the salmon topped with the mango salsa. Enjoy!
Salmon with Black Bean, Corn and Mango Salsa https://barefeetinthekitchen.com/salmon-with-black-bean-corn-and-mango/