Honey Lime Baked Wild Salmon with Mango & Black Bean Salsa
Pairs Well With
Honey Lime Baked Wild Salmon
1 pound wild salmon
1 tablespoon extra virgin olive oil
1 tablespoon fresh lime juice
1 tablespoon raw honey
salt & pepper to taste
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 and Black Bean Salsa
1 cup diced mango
1 cup diced jicama
1 avocado, diced
1 can (15 oz) organic black beans, rinsed and well drained
1 jalapeño pepper, seeded & minced (optional)
3 tablespoons fresh chopped cilantro, plus extra for garnish
2 tablespoons minced red onions
2 tablespoons fresh lime juice
1 teaspoon fresh minced garlic
½ teaspoon ground cumin
salt and black pepper to taste
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.
Serves four as an entrée.
This delicious recipe was a double winner in our Win a Magnum contest. It pairs equally well with our Sauvignon Blanc and Russian River Pinot Noir. Created by Joanne Williams, the dish was a big hit with both Ken and Merry. The jicama gives the salsa a surprise crunch.