Grilled Salmon with Black Bean and Mango Salsa

This week we have another healthy, easy, delicious recipe for you, that just screams "SPRING"!
Salmon is high in Omega-3 fats, is a great source of protein and is a great alternative to beef or chicken, which, we know, gets a little boring sometimes.

The sweetness of the mango in this recipe really brings out the tender flavors of the fish, and the black beans add an extra layer of protein. It really is a good idea to get your protein from different sources, so plant-based proteins are an excellent addition to your diet if trying to tone or build muscle, (and who isn't trying to tone or build muscle? Who are we kidding, right?)

This recipe looks like it has a lot of ingredients, but for the most part you are literally just chopping them up and tossing them together- easy-peasy. Your meal goes from grill to your (ever-shrinking!) gut in no time flat.

Wild Caught Salmon with Mango Salsa:

Ingredients: 

1 lb. Alaskan or Sockeye Salmon – non-farm raised
1 15 oz. can organic black beans, rinsed
1 15 oz. can organic sweet corn 
1/2 organic red pepper, chopped
2 organic mangos, peeled & cubed
1 avocado, peeled, pitted and cubed
2 T. chopped fresh  cilantro
2 limes, juiced
kosher salt and fresh ground pepper to taste
1 lemon

Directions:

-Preheat grill to medium high heat.

-Saute red peppers and corn over medium heat for about 4-5 minutes. Combine peppers, corn, black beans, mango, avocado, cilantro, lime juice, and salt and pepper. Set aside to let flavors come together.

-Season salmon with salt, lemon  & pepper and grill for 7-10 minutes, skin-side down. Salmon should flake easily with a fork.

-Serve Salmon with Mango Salsa on top 

That's it! Join us back here next week for another drool-worthy healthy recipe to help you stay on top of your fitness goals. And if you have any questions about your goals, call, e-mail or get at us on Facebook!

Be well!

Crab & Avocado Salsa

The weather has been crazy lately...especially here in Norton's home base, Houston.  Pool weather one day, and then mittens and winter coats the next. It can be difficult to know if you're craving a fresh, summery salad or a cozy, winter stew. For this week's recipe, we've combined hot and cold for the perfect mix of warm and cool weather cravings...no matter what nature throws your way.

This Crab and Avocado Salsa combines the sweetness of the crab and corn with the spicy-heat of jalapeños. It's hearty enough to be served with a chips or vegetables as a meal...or just eaten with a spoon. (or your hands, or...just put your face directly into the bowl, that works too). It's delicious, easy and on the table in 15 minutes or less. The flavors in this are delicious, but mild, so that the sweet crab can shine. The goal is to mix the salsa well, with the ingredients remaining chunky.


Gather:
1 small red bell pepper, finely chopped
1/4 cup minced red onion
1 small chopped jalapeño
3/4 tsp. lime zest
1/4 cup fresh lime juice
1/2 tsp salt
2 ripe but firm avocados, diced
1 lb. jumbo lump crab, picked (it's your call whether to use real or imitation crab, we prefer the real stuff, but it can be quite pricey, and the imitation in this recipe will pick up the flavors nicely)

Method:
Combine first 6 ingredients in a bowl, fold in avocados and crab. Cover and chill.

Done! Enjoy for an easy recipe at home, take to work, or eat it down by the pool...or swaddled in blankets on the couch. (Darn weather!)