The Fishin' Club Whidbey Island

Beans
1 can (15 oz.) black beans, undrained
1/2 cup chopped red or green bell pepper
2 tsp. instant minced onion

2 tsp. ground cumin
1 tdp. coriander
1 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. salt

Mango Mustard Sauce
I cup sliced mango
 l- 1/2 Tbsp. cider vinegar
 1-1 /2 I tsp. Dijon-style mustard
1/8 tsp. garlic powder Dash salt and pepper

Salmon, Season Alaska salmon fillet with salt and pepper. Grill or bake at 425°F for 10 minutes per inch of thickness, or until fish flakes when tested with a fork.  Keep warm.

Beans: Drain beans, reserving 1/3 cup liquid. In small saucepan combine beans, reserved liquid, bell pepper, anion, cumin, coriander, chili powder garlic powder? and salt. Cook over low heat S minutes.

Mango Mustard Sauce: Combine mango, cider vinegar, mustard, garlic powder, salt, and pepper in food processor or blender; process until smooth. Transfer to microwave-safe dish. Heat 1 to 2 minutes until warm.

To serve, spoon black beans onto serving platter. Top with salmon fillet. Drizzle mango mustard sauce over beans and salmon.

Makes 4 to 6 servings.

SIDE DISHES Couscous and Spinach Salad

Borrowed from the Governor of Alaska