Spicy Mango Habanero Salmon Dream with Quinoa and Black Bean Salad

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Tips for Experienced Cooks

For an experienced chef, consider adding your own twist to the mango habanero salsa by incorporating additional ingredients like finely chopped red onion or a splash of lime juice for a bit of acidity. For an even deeper flavor, try grilling or broiling the salmon instead of baking or pan-searing, as this will give you a smoky char. You might also want to toast the quinoa in a little olive oil before adding the broth to give it a nutty flavor.

Step 1: Cook the Quinoa

Rinse the quinoa in a fine-mesh sieve. In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.

  • 1 cup quinoa (uncooked)
  • 2 cups vegetable broth (or water)

Step 2: Prepare the Black Bean Salad

In a medium bowl, combine the diced mango, red bell pepper, red onion, black beans, cilantro, lime juice, and olive oil. Season with salt and pepper to taste. Gently mix to combine.

  • 1 mango (diced)
  • 1 red bell pepper (diced)
  • 1/2 red onion (finely chopped)
  • 1 15-ounce can black beans (rinsed and drained)
  • 1/4 cup cilantro (chopped)
  • 1 lime (juiced)
  • 2 tablespoons olive oil
  • Salt (to taste)
  • Black pepper (to taste)

Step 3: Make the Mango Habanero Salsa

In a small bowl, combine the diced mango, minced habanero pepper (use sparingly!), and a pinch of salt. Mix well.

  • 1 mango (diced)
  • 1 habanero pepper (finely minced, seeds removed for less heat)
  • Salt (to taste)

Step 4: Season the Salmon

In a small bowl, mix together chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Sprinkle the mixture evenly over both sides of the salmon fillets.

  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Salt (to taste)
  • Black pepper (to taste)
  • 4 6-ounce salmon fillets (skin on or off)

Step 5: Cook the Salmon

Preheat your oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Alternatively, pan-sear the salmon in a skillet over medium-high heat for 4-5 minutes per side, or until cooked through.

  • Seasoned Salmon from step 4

Step 6: Assemble and Serve

Divide the cooked quinoa among four plates. Top with the black bean salad, cooked salmon, and a generous spoonful of the mango habanero salsa. Garnish with diced avocado. Serve immediately.

  • Cooked Quinoa from Step 1
  • Black Bean Salad from Step 2
  • Cooked Salmon from Step 5
  • Mango Habanero Salsa from Step 3
  • 1 avocado (diced)

Meat, Eggs, & Dairy

  • 4 fillets salmon

Fresh Produce & Herbs

  • 2 whole mango
  • 1 whole red bell pepper
  • 1/2 whole red onion
  • 1 whole avocado
  • 1 whole lime
  • 1 whole habanero pepper
  • 1/4 cup cilantro

Pantry Items

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 can black beans
  • 2 tablespoons olive oil

Seasonings & Spices

  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • gram Salt
  • gram Black pepper
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