Amazing Mango Salsa Salmon Topper (63 cals)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 62.7
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 23.5 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.4 g
- Protein: 1.9 g
View full nutritional breakdown of Amazing Mango Salsa Salmon Topper (63 cals) calories by ingredient
Introduction
This is a must have on broiled salmon - your guests will think they're fine dining and it's so tasty! This is a must have on broiled salmon - your guests will think they're fine dining and it's so tasty!Number of Servings: 12
Ingredients
-
1 pkg (600 grams) PC Frozen Unsweetened Mangos
1 cup of black beans, rinsed & drained
1 Lg hot house tomato, diced
1/4 cup yellow sweet corn, canned
1 Tbsp (15 ml) Lime Juice (or more to taste)
Dashes of Salt & Black Pepper
1 Medium Yellow Onion, Cooked
2 Cloves of Garlic, Cooked
2 Tbsp of Dried Cilantro or 1 Sprig of the Fresh Herb
Directions
1) Thaw pkg of Mangos either in a bowl on the kitchen counter for a few hours or overnight in fridge. If using fresh this is apprx 4 mangoes. Ataulfo (the yellow ones) are best!
2) Heat a small frying pan on medium while you dice up a medium onion. Toss the diced onion and garlic in the pan with no fats or oild - their own juices will help them carmelize. Stir occasionally as they soften - about 6 minutes.
3) Meanwhile... Rinse & drain a can of black beans; drain a can of sweet yellow corn; dice a large tomato and, if using fresh cilantro, finely chop the sprig(s).
4) In a large bowl, add thawed mangos (incluing juices), drained black beans & corn, diced tomato, lime juice, salt & pepper. Fold the mixture gently so as not to damage the fruit.
5) Remove onion mixture from heat and allow it to cool for about 4 mins. Add to the mango mix and finally, stir in the cilantro. Spoon on top of broiled salmon.
TIP** You can add "fruit salsa" spices to the mango mix to give it a true salsa taste - I use Victorian Epicure brand - it's fantastic and is SALT-FREE. They sell exceptional quality dried herbs & spices - many salt free.
MAKES TWELVE 1/2 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user DANCING_CHILD.
2) Heat a small frying pan on medium while you dice up a medium onion. Toss the diced onion and garlic in the pan with no fats or oild - their own juices will help them carmelize. Stir occasionally as they soften - about 6 minutes.
3) Meanwhile... Rinse & drain a can of black beans; drain a can of sweet yellow corn; dice a large tomato and, if using fresh cilantro, finely chop the sprig(s).
4) In a large bowl, add thawed mangos (incluing juices), drained black beans & corn, diced tomato, lime juice, salt & pepper. Fold the mixture gently so as not to damage the fruit.
5) Remove onion mixture from heat and allow it to cool for about 4 mins. Add to the mango mix and finally, stir in the cilantro. Spoon on top of broiled salmon.
TIP** You can add "fruit salsa" spices to the mango mix to give it a true salsa taste - I use Victorian Epicure brand - it's fantastic and is SALT-FREE. They sell exceptional quality dried herbs & spices - many salt free.
MAKES TWELVE 1/2 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user DANCING_CHILD.