Photo by Sang An
Bright yellow mango sweetens the deal and adds a dose of vitamin A, which helps keep your skin glowing and clear.
Recipe information
Yield
Makes 4 servings
Ingredients
2
mangoes, peeled and diced
1
/2 pineapple, cored and diced
1
cup rinsed and drained canned black beans
3
/4 cup finely chopped red onion
1
/4 cup fresh cilantro, chopped
3
/4 teaspoon salt, divided
1
teaspoon ground allspice
1
teaspoon ground cumin
1
/4 teaspoon dried thyme
1
/4 teaspoon cayenne pepper
1
/8 teaspoon cinnamon
4
salmon fillets (5 ounces each), skin on
1
teaspoon olive oil
Need to make a substitution?
Preparation
Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl. Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet. Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side. Serve with salsa.
Nutrition Per Serving
Per serving: 468 calories
21 g fat
5 g saturated
37 g carbohydrates
7 g fiber
34 g protein
#### Nutritional analysis provided by Self