# @nyulangonehealth on YouTube

- **Type:** Video
- **Original URL:** https://youtube.com/watch?v=5fb1HVPInFA
- **Gondola URL:** https://gondola.cc/posts/36507704-nyulangonehealth-youtube
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/ef556c88db.jpg
- **Posted:** 2025-11-01T13:00:16.000+00:00
- **Account Owner:** NYU Langone Health (@nyulangone) — https://gondola.cc/nyulangone

## Caption

This month on Cooking for Wellness at NYU Langone, Chef Jeffrey Held is joined by Terrence Meck, president and CEO of God’s Love We Deliver, the world’s largest organization dedicated to cooking and delivering medically tailored meals. Together, they prepare Mango Glazed Salmon with Black Beans and Rice, a special holiday dish from God’s Love We Deliver’s Winter Feast menu. 

As they cook, Chef Jeffrey and Terrence share how their partnership helps patients transition home from the hospital with nutritious, custom-designed meals and how food can be both healing and joyful. 

🍽️ From hospital kitchens to homes across New York City, NYU Langone and God’s Love We Deliver share one mission: bringing comfort and care through food. 

Subscribe for a new wholesome recipe every month: https://www.youtube.com/@NYULangoneHealth 

Chapters: 
0:00 Introduction & Welcome 
0:33 Terrence’s Story & Mission of God’s Love We Deliver 
1:15 Cooking the Black Beans & Rice 
3:11 Preparing the Salmon & Mango Glaze 
4:33 Partnership & Volunteer Opportunities 
5:02 Final Dish & Closing 

*For the Salmon* 
• 1 teaspoon ground coriander 
• 1 ½ teaspoons ground turmeric 
• 1 ½ teaspoons garlic powder 
• 1 ½ teaspoons ground cumin 
• 1 ½ teaspoons smoked paprika 
• 1 ½ teaspoons kosher salt 
• 8 (6 oz) salmon fillets 
• 1 tablespoon avocado oil 

*For the Black Beans* 
• 1 tablespoon olive oil 
• ¼ cup bell pepper, finely chopped 
• ¼ cup onion, finely chopped 
• 2 ½ tablespoons garlic, minced 
• ¾ teaspoon ground cumin 
• ¾ teaspoon dried oregano 
• 1 bay leaf 
• ¾ teaspoon kosher salt 
• 1 ½ teaspoons red wine vinegar 
• 1 (14 oz) can low-sodium black beans 

*For the Mango Glaze* 
• ½ tablespoon olive oil 
• 2 tablespoons onion, diced 
• 2 tablespoons garlic, minced 
• 1 ½ teaspoon grated ginger 
• ⅓ cup ripe mango, chopped 
• ¼ cup coconut milk 
• ½ tablespoon fresh lime juice 
• ¼ cup fresh cilantro leaves 

*For the Rice* 
• ½ cup extra virgin olive oil 
• 1 cup white rice 
• 2 cups water 
• ¼ cup onion, diced 
• 1 tablespoon olive oil 
• ½ teaspoon kosher salt 

*Instructions* 
Salmon - Preheat the oven to 350°F. Line a baking sheet with foil or parchment paper and lightly coat with olive oil. In a small bowl, mix together the coriander, turmeric, garlic powder, cumin, smoked paprika, and salt. Lightly coat the salmon fillets with avocado oil, then rub the spice mix evenly over each piece. Arrange the fillets on the prepared baking sheet, leaving space between them. Bake for 10–12 minutes, or until the salmon flakes easily with a fork.  

Black Beans - Heat a drizzle of olive oil in a medium sauté pan over medium heat until shimmering. Add the bell pepper and onion, and cook for 3–5 minutes, until softened. Stir in the garlic, cumin, and oregano. Add the black beans and stir to combine. Cook for another 3–5 minutes, until heated through. Stir in the bay leaf, salt, and red wine vinegar. Reduce heat to low and cook 3–5 minutes more. Remove from heat and set aside. 

Rice - In a medium pot, heat olive oil over medium heat. Add the onion and cook until very soft and lightly caramelized. Add the rice and water, bring to a boil, then cover with a tight-fitting lid and reduce heat to low. Simmer for about 18 minutes until the rice is tender and the water is absorbed. Remove from heat, fluff with a fork, and keep warm until serving. 

Mango Glaze - Heat olive oil in a small saucepan over medium heat. Add the onion and garlic, and sauté for 2–3 minutes, until softened. Stir in the ginger and cook for 1 minute more. Add the mango and coconut milk, and simmer for 5–7 minutes until the mango is soft. Remove from heat and stir in lime juice and cilantro. Blend until smooth using an immersion blender (or regular blender). Keep warm until ready to serve. 

To Serve - Spoon a portion of rice onto each plate, and add the black beans alongside or over the rice. Top with a baked salmon fillet and drizzle generously with warm mango glaze. Finish with fresh cilantro leaves or a lime wedge for garnish. 

#CookingForWellness #NYULangoneHealth #GodsLoveWeDeliver #HealthyEating #MangoGlazedSalmon #BlackBeansAndRice #CommunityHealth #NutritionCare #VolunteerNYC #HealthAndWellness

## Stats

- **Views:** 281
- **Likes:** 7
- **Shares:** 0
- **Comments:** 0

## Tags

volunteernyc, healthyeating, nyulangonehealth, nutritioncare, godslovewedeliver, healthandwellness, cookingforwellness, communityhealth, blackbeansandrice, mangoglazedsalmon

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