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Coquelicot Estate Vineyard

Honey Lime Baked Wild Salmon with Mango & Black Bean Salsa

Honey Lime Baked Wild Salmon with Mango & Black Bean Salsa
Recipe Date:
July 3, 2019
Serving Size:
4
Cook Time:
02:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 1 lb Wild Salmon
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Fresh Lime Juice
  • 1 tbsp Raw Honey
  • Salt & Pepper to taste
  • 1 cup Diced Mango
  • 1 cup Diced Jicama
  • 1 Avocado, Diced
  • 1 Can organic black beans, rinsed and well drained
  • 1 Jalapeno Pepper, seeded & minced
  • 3 tbsps Fresh chopped cilantro
  • 2 tbsps Minced red onions
  • 2 tbsps Fresh lime juice
  • 1 tsp Fresh minced garlic
  • 1/2 tsp Ground cumin
  • Salt & Pepper to taste
Directions

Salmon

Preheat oven (or BBQ) to 400 °F. Place salmon in a lightly greased shallow pan, just the size of the salmon. (To barbecue, place salmon in a pan lined with heavy-duty aluminum foil.) Mix oil, lime juice and honey together in a small bowl and spoon over the salmon. Sprinkle with salt & pepper. Bake for 15 to 20 minutes until firm, but still moist & flaky.

Mango & Black Bean Salsa

In a medium bowl, place mango, jicama, avocado, black beans , jalapeño, 3 tablespoons of the cilantro and red onions. In a small bowl mix lime juice, salt, garlic, cumin and black pepper. Gently stir the lime dressing into the mango mixture and divide the salsa between four plates. Top each with a piece of Honey Lime Baked Wild Salmon, garnish with a bit more cilantro and serve.