Cornmeal-Crusted Salmon Fillets with Mango–Red Pepper Black Bean Salsa

Name: Cornmeal-Crusted Salmon Fillets with Mango–Red Pepper Black Bean Salsa
Ingredients: ½ cup medium yellow cornmeal (I prefer Bob’s Red Mill); ½ cup canned black beans, rinsed and drained; Mango–Red Pepper Salsa; 1½ teaspoons chili powder; Kosher salt or sea salt; Freshly ground black pepper; 2 (6−7 ounces each) salmon fillets with skin on, blotted dry; Canola or other vegetable oil, to brush the pan; Coarsely chopped fresh cilantro leaves, for garnish

Preparation info

Difficulty
Easy

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

This simple grilled salmon dish offers a feast of colors, bold tastes, and textures. Toothsome, chili-spiced cornmeal on the surface coats the fish and keeps it succulent. Mango–Red Pepper Salsa adds a bright taste and a bold color accent to the sweet salmon. Serve with a tossed green salad and corn on the cob, if desired.

Ingredients

Mango–Red Pepper Salsa
½ cup canned black beans, rinsed and drained
½ cup medium

Fish course
Pescatarian
Gluten-free

Method

In a small bowl, prepare the Mango–Red Pepper Salsa, add the black beans, and set aside.

In a flat dish, combine the cornmeal, chili powder, salt, and pepper. Brush the flesh side of the salmon with a little oil. Press it (not the sides or skin) into the mixture to coat well.

Heat a 101-inch