Salmon with Black Beans and Mango Mustard Sauce

Description
Purchased from the Davidson Estate in Terrell, Texas in 1987. Date and source unknown. This is very good. I have also made it with trout and chicken. Yummy.
 * Contributed by Cat's Recipes Y-Group

Ingredients

 * 2 pound salmon fillet
 * 15 ounce can undrained black beans
 * ½ cup chopped red bell pepper
 * 2 teaspoons minced onion
 * 2 teaspoons ground cumin
 * 3 teaspoons freshly chopped cilantro
 * 1 teaspoon chili powder
 * ¼ teaspoon garlic powder
 * ¼ teaspoon sea salt

Mango mustard sauce

 * 1 cup sliced fresh mango
 * 1½ tablespoons cider vinegar
 * 1½ tablespoons Dijon-style mustard
 * ⅛ teaspoon garlic powder
 * 1 teaspoon sea salt
 * 1 tablespoon freshly ground black pepper

Directions

 * 1) Season fillet with salt and pepper.
 * 2) Bake at 425°F for 10 minutes or until flakes when tested with a fork.
 * 3) Keep warm.
 * 4) Drain beans, reserving ⅓ cup liquid.
 * 5) In small saucepan combine beans, reserved liquid, bell pepper, onion, cumin, cilantro, chili powder, garlic powder, and salt.
 * 6) Cook over low heat 5 minutes.

Mango mustard sauce

 * 1) Combine mango, vinegar, mustard, garlic powder, sea salt, and pepper in food processor or blender; process until smooth.
 * 2) Transfer to microwavable dish.
 * 3) Heat 1 to 2 minutes until warm.
 * 4) Spoon black beans onto serving platter.
 * 5) Top with salmon fillet.
 * 6) Drizzle mango mustard sauce over beans and salmon.