Sassy Salmon with Black Bean Salsa
4 medium fresh tomato, seeded and diced
1/2 cup finely chopped red onion
1 can (15 ounces) seasoned black beans, drained
1 can (11 ounces) corn, drained
1 medium jalapeno, finely chopped or 1 can (4ounces) diced green chilies
1/2 cup chopped cilantro or parsley
1 tablespoon olive oil
1/2 teaspoon cumin
1 tablespoon lime juice
2 pounds fresh or frozen salmon fillets
2 tablespoons canola oil, divided
seasoned salt such as Lawry's, to taste
freshly ground pepper, to taste
2 limes cut into wedges
Directions for Salsa
Combine all salsa ingredients in a medium bowl. Stir to mix well. Set aside. Salsa can be prepared ahead of time. Refrigerate until ready to serve.
Directions for Salmon
Cut salmon into 6 individual pieces. Brush with oil. Lightly sprinkle both sides of each piece of salmon with seasoned salt and pepper.
Grill: Heat charcoal grill and oil the grates. Grill salmon over medium heat until brown on both sides and cooked to desired doneness.
Stove top: In a large non-stick skillet, heat 1 tablespoon oil. Add salmon and cook over medium heat until brown on both sides of each piece and salmon is thoroughly cooked.
Top with bean salsa and serve with fresh lime wedges on the side.
If you'd like to serve with corn tortillas, lightly spray corn tortillas with olive oil spray and sprinkle with seasoned salt. Bake at 400 degrees for 6 – 10 minutes or until crisp.
Nutritional Information per serving (not including corn tortillas):
- Calories 370
- Fat, gm. 11
- Protein, gm. 37
- Carbs, gm. 31
- Cholesterol, mg. 80
- Fiber, gm. 7.8