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Salmon with Mango and Black Beans

Salmon with Mango and Black Beans is a fish entree which has the familiar flavors of the pan-seared fillet, but with the added sweet-salty layers from the fresh, ripe mango cubes, mixed with the salty black beans. The savory black beans, of Chinese origin, are often used in Asian and Filipino stir-fried dishes. Slather the top of the cooked salmon with the mango-black beans mixture and serve over rice. This is an Asian in America recipe by Elizabeth Ann Quirino.
Prep Time15 minutes
Cook Time11 minutes
Total Time26 minutes
Course: Dinner, Fish, Lunch
Cuisine: Asian, Filipino
Keyword: Salmon Mango Black Beans
Servings: 2 people
Calories: 6kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • 1 large skillet - about 12 inches in diameter

Ingredients

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

For serving:

  • steamed rice

Instructions

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.

Cook's comments:

  • 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.

Nutrition

Serving: 100g | Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 584mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg