Over 15g of Protein
Place salmon in glass baking dish, skin side down. In small bowl, mix all remaining salmon ingredients. Spread over salmon. Cover; refrigerate 2 to 4 hours.
In small bowl, mix all mayo ingredients. Cover; refrigerate at least 1 hour.
When ready to serve, prepare beans. Heat 4 teaspoons oil in 8-inch nonstick skillet over medium-high heat. Add garlic, onion, jalapeño and cumin. Cook 5 minutes or until onion is tender. Add tomato and beans. Bring to a boil; reduce heat. Simmer 5 minutes or until thoroughly heated. Stir in cilantro, salt and pepper. Set aside.
In 10-inch nonstick skillet, spoon any salmon drippings from dish. Heat over medium heat. Add salmon, skin side up. Cook 2 to 3 minutes or until browned. Carefully turn over. Cook 2 to 3 minutes or until skin is crisp. To finish cooking, reduce heat and cover loosely. Cook until flesh is opaque and flakes easily with fork.
To serve, spoon hot beans onto 4 plates. Top with salmon and mayo sauce.
Tip: To save time in the evening, you can start this marinade in the morning, and cook and assemble at dinnertime.
Serving Size: about 9oz each
Nutritional Information Per Serving:
Calories 430, Total Fat 25g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 90mg, Sodium 350mg, Carb 20g, Fiber 5g, Total Sugar 3g, Protein 36g, Vitamin D 15%, Calcium 8%, Iron 15%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.