Spicy Mango Habanero Salmon Dream with Quinoa and Black Bean Salad
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