Red Snapper and Bean Salad with Cuban Mojito Sauce

Source:   |  Category: Entree, Diabetic Friendly, Heart Healthy, Whole Flaxseed, Flax Oil

Drizzle Mojito sauce over the salad and gently toss.


  • Mojito Sauce:
  • juice of 1 orange
  • juice of ½ lime
  • grated peel of ½ lime
  • 1/4 cup (60 mL) flaxseed oil
  • 2 tsp (10 mL) whole flaxseed
  • 1 tsp (5 mL) sherry vinegar or red wine vinegar
  • 2 cloves garlic, crushed
  • 2 tsp (10 mL) grated ginger
  • 1 tsp (5 mL) crushed dried oregano
  • 1 tsp (5 mL) granulated sugar
  • 1/2 tsp (2 mL) ground cumin
  • 1/2 tsp (2 mL) salt
  • Salad:
  • 1 lb (450 g) red snapper fillet
  • 2 orange
  • 1 cup (250 mL) water
  • alt and pepper to taste
  • 19 oz (540 mL) can black beans or black eyed bean
  • 3 cups (750 mL) torn spinach or lettuce
  • 1/2 cup (125 mL) slivered red pepper
  • 1/4 cup (60 mL) slivered red onion
Mojito Sauce:juice of 1 orangejuice of ½ limegrated peel of ½ lime1/4 cup flaxseed oil2 tsp whole flaxseed1 tsp sherry vinegar or red wine vinegar2 cloves garlic, crushed2 tsp grated ginger1 tsp crushed dried oregano1 tsp granulated sugar1/2 tsp ground cumin1/2 tsp saltSalad: red snapper fillet2 orange1 cup wateralt and pepper to taste19 oz can black beans or black eyed bean3 cups torn spinach or lettuce1/2 cup slivered red pepper1/4 cup slivered red onion


  1. To prepare sauce:  In a jar with a tight fitting lid, combine orange juice, lime juice, lime peel, flaxseed oil, whole flaxseed, vinegar, garlic, ginger, oregano, sugar, cumin and salt.  Shake well.
  2. To prepare salad:  In a fry pan, with a lid, slice one orange into 1/4 inch (6 mm) slices.  Lay in bottom of pan then lay snapper fillets on top.  Pour water over, lightly season with salt and pepper. Bring to a boil, cover, reduce heat to simmer.  Cook until fish is opaque all the way through, about 10 minutes. Carefully lift fish out of fry pan.  Let cool on several layers of paper towel.
  3. In a large salad bowl, combine beans, lettuce, red pepper and red onion.
  4. Peel remaining orange, separate into segments.  Cut each segment crosswise into four.  Add to salad.
  5. Drizzle Mojito sauce over salad and gently toss.
  6. Break snapper into bite size pieces and gently toss into salad.

Yield:  8 servings

Serving Size:   1 cup (250 mL). Each serving contains 1 tsp (5 mL) of flaxseed oil and 1/4 tsp (1 mL) of whole flaxseed.

Nutritional Analysis

Total Fat1 g
Cholesterol27 mg
Carbohydrates19 g
Fiber5 g
Protein19 g
Sodium507 mg
Potassium753 mg

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