Southwest Salmon & Black Beans

This dish was the best way that I have ever had salmon prepared. It’s zesty and flavorful, has a great variety of textures, and is super-healthy. Grilling the fish avoids stinking heating up the house on these days of 90+ degrees and ridiculous humidity, and it allows it to get a great crisp on.

I can honestly say that I was weary of using all of the herbs called for in the dressing. I love mint, but I love it in desserts, and sometimes it weirds me out to have it in a savory dish. Well not this time. The cilantro, basil and mint meld together and you taste none of them individually, but the combination is smooth and wonderful. Now if I can only figure out how to use of the remaining 4 lbs. of mint in my back yard, I’ll be all set….

I opted to take creative liberties with the recipe that I followed (of course) and served the beans on the side with some jasmine rice that had been cooked in chicken broth. It was probably unnecessary as both Neil and I were so stuffed by the end of this meal that is was silly, but I was initially worried that a piece of fish on top of lettuce wasn’t going to cut it with our appetites.

Ingredients:

1 1/2  lb salmon

1 small onion, minced

1 small red bell pepper, diced 1/4 inch

4 medium cloves garlic pressed

1 TBS +  1/2  cup chicken or vegetable broth

2 cups or 15 oz can black beans, rinsed & drained

1 1/2  TBS ancho chili powder

2 cups chopped lettuce (like butter or romaine)

Dressing:

4 TBS fresh chopped cilantro

2 TBS fresh chopped mint

2 TBS fresh chopped basil

5 TBS fresh lemon juice

4 TBS olive oil

1 TBS chopped pepitas

salt and pepper to taste

Directions:

  • Season salmon with salt and pepper and set aside
  • Heat 1 TBS broth in a skillet and when it begins to steam add the onion, bell pepper and garlic and saute over a  medium heat for about 5 minutes
  • Add 1/2 cup broth, black beans, and ancho chili powder. Cook for another 10 minutes and season with salt and pepper to taste
  • While the beans are cooking, preheat your grill
  • In a bowl mix together cilantro, mint, basil, lemon juice, olive oil, pepitas, salt and pepper
  • Grill the salmon for about 10 minutes (your grill should be between 400 and 500 degrees)
  • Serve the salmon on a bed of lettuce, topped with the dressing, with beans on the side

southwest-salmon-black-beans

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