There’s still another month and a half of summer left, which means it’s a particularly good time to experiment and indulge in healthy, fresh, seasonal foods. One of my favorite dinners to make for a hot summer evening is a salmon and black bean burrito. It’s simple, light, healthy and can be served warm or cold. Plus, it’s packed with nutrition. The salmon provides a healthy dose of Omega-3 fatty acids, the black beans supply protein and fiber, the mango is a good source of beta-carotene, Vitamin A, B6 and C, and the tomatoes and salsa are packed with Vitamin A, C and folate.
Quite by accident yesterday, I discovered another most delicious addition to this dish—fresh mango slices. Without sounding too much like I’m trying to become the Next Food Network Star, this burrito (paired with a nice glass of red wine) offered texture, taste and a balance of sweet and spicy that was divine. Even my husband, who normally won’t eat mangoes, cleaned his plate.
Salmon and Mango Burrito
2 pieces of Alaskan salmon (not farm-raised), skin removed
1 can of low-salt black beans, rinsed and drained
1 ripe mango, peeled and cut into thin slices
1 ripe tomato, chopped into small pieces
Medium-spiced fresh salsa
Brie cheese, cut into thin strips
4 large burrito wraps
Bake the salmon at 350 degrees until done. Warm one burrito wrap at a time in the microwave for 25 seconds. Fill the center with half a piece of salmon (chopped or broken into chunks), a layer of black beans, two strips of Brie cheese, several slices of mango and a handful of tomatoes, and top with a tablespoon of salsa. Wrap burrito tightly and enjoy outdoors. Serves 4.
Photo: The Perfect Pantry