Salmon with Mango and Black Beans
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I cooked Salmon with Mango and Black Beans for my son this week. Every year, we celebrate President’s Day and our son’s birthday the same week. It’s a holiday, so, we either choose to eat out or eat in. We’re staying in, so I cooked a dinner with all of my son’s favorites. Salmon is one fish he loves a lot. This recipe is somewhat familiar for us, yet with new sweet-salty tastes.
First, I flavored the skillet by sauteing the salted black beans in garlic and ginger. Salted black beans, which we call tausi in the Philippines, are Chinese in origin, and often used in Filipino and Asian stir-fried dishes. I have added it to an Ampalaya with Black Beans entree in a previous blog post.
Then I put the sauteed salted black beans aside, to mix in later with the ripe mango, for a topping. Using the same skillet, I pan seared the salmon for a few minutes. When it was cooked, I topped the whole fillet with a salsa mixture of cubed mangoes, sauteed salted black beans, and chopped scallions.
It was a delightfully light, yet meaty dish. The salty black beans were a good contrast to the fresh, ripe diced mangoes. I slathered the top of the salmon with this mixture, and served the whole fillet over a mound of steamed rice. If you do try this, you’ll wish you had cooked this sooner.
Salmon with Mango and Black Beans
- 1 large skillet - about 12 inches in diameter
For the topping:
- 2 Tablespoons vegetable oil; divided, use 1 Tablespoon for saute of black beans, rest for the salmon
- 2 cloves garlic, peeled, minced fine
- 1/2 teaspoon minced fresh ginger
- 2 Tablespoons salted black beans or tausi; canned or in packs; if in brine, drain liquid
- 2 stalks scallion greens
- 1 to 2 whole fresh, ripe mangoes; peeled, pitted, cut in cubes, 1/2 inches; or use frozen mango cubes, 1 ½ cups
For the salmon:
- 2 whole (500 gm each) salmon fillets
- 1 whole lemon, or 2 Tablespoons lemon juice
- ½ teaspoon salt
- 1/4 teaspoon ground black pepper
- steamed rice
To prepare the topping:
- In a skillet, over medium heat, add 1 tablespoon of the oil. Reserve the rest of the oil for cooking the salmon later.When oil is hot, saute the garlic, ginger and drained salted black beans. Add the chopped scallions. Saute for 1 to 2 minutes till flavors blend. Set this mixture aside.*Add the cubed mangoes to this mixture just before serving the salmon. If you add the mangoes too early, they can discolor and turn brown.
To cook the salmon:
- Marinate the salmon fillets with the lemon juice and salt and black pepper. Do this at least 10 minutes before cooking (not longer than that or the fish will cook in the citrus).Using the same skillet, over medium heat, add the rest of the vegetable oil.When oil is hot enough, add the salmon fillets: first, skin side up. Pan sear this for 3 minutes. Using a turner, flip the salmon, skin side down. Continue cooking over medium heat for 10 to 11 minutes.
- When salmon is cooked, plate on a serving platter. Mix the mangoe cubes into the sauted black beans mixture. Place this topping over the salmon fillets.Serve warm with steamed rice.
- Salted black beans are called tausi by Filipinos. They are Chinese fermented black beans, made from black soybeans that have been soaked in salt. They are individual salted beans, soft, mostly dry, with a light coating of salt. They taste very salty and savory. These are often used in Asian stir-fry dishes, and paired with strong flavors like garlic and ginger, and sometimes chilies.I purchase salted black beans from the Asian supermarkets in cans or plastic packs. They're also available from online sources. Some are packed in brine - I drain the liquid if using this variety.
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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