Southwestern Salmon & Black Beans
Ready In: 50 mins
Serves: 4
Ingredients
- 1 1⁄2 lbs salmon, cut into 4 pieces skin and bones removed
- salt and pepper
- 1 small onion, minced
- 1 small red bell pepper, diced 1/4 inch
- 4 medium garlic cloves, minced
- 1 tablespoon chicken or 1 tablespoon vegetable broth
- 1⁄2 cup chicken or 1⁄2 cup vegetable broth
- 15 ounces black beans, drained
- 1 1⁄2 tablespoons red chili powder
- 2 cups shredded romaine lettuce
- 1 medium avocado, cubed
Sauce
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped of fresh mint
- 1 tablespoon chopped fresh basil
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 tablespoon chopped pumpkin seeds
- salt and pepper
Directions
- Season salmon with salt and pepper.
- Heat 1 tablespoon broth in a 10-12 inch stainless steel skillet. When broth begins to steam add onion, bell pepper and garlic and saute on medium heat for about 5 minutes stirring frequently.
- Add 1/2 cup broth, drained beans and red chili powder. Cook for another 10 minutes. Season with salt and pepper to taste.
- While beans are cooking, preheat broiler. Place a stainless steel or cast iron skillet large enough for salmon under the heat to get hot. This takes about 10 minutes.
- In a bowl mix together sauce ingredients: cilantro, mint, basil, lemon juice, olive oil, pumpkin seeds, salt and pepper; set aside.
- Place salmon in the hot pan and return to broiler about 5 inches from the heat source for best results. Broil salmon for about 7 minutes for medium doneness.
- Serve salmon, beans, lettuce and avocado together on a plate. Top salmon and lettuce with sauce topping.
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