Salmon with Warm Black Bean Salsa

82460

When Whole Foods Market asked me if I would do one of my television cooking segments for NBC 13 “Daytime Alabama” on Alaskan Salmon, I said, “Yes, please.” We eat salmon at least once a week at my house. Salmon is called a “superfood” because it’s high in omega-3 fatty acids, a type of fat that seems to decrease the risk of heart disease. It’s also a prime source of protein and contains vitamins A and B. This salsa works great with the dish featuring “I Can’t Believe It’s Not Butter Spray”. Serve the salsa warm or at room temperature.

Watch my segment, Friday, July 9th at 11:30 central time.

Chipotle Salmon with Warm Black Bean Salsa

Cook Time:

15 minutes

Prep Times:

20 minutes

Yield:

4 servings

Ingredients:

11/2 pounds fresh salmon fillets
2 teaspoons chipotle seasoning, divided
3/4 teaspoon salt, divided
1/4 cup fresh lime juice
2 cups fresh or frozen whole kernel corn
1/4 cup finely chopped purple onion
Several sprays of I Can't Believe It's Not Butter!® Spray Original
2 small plum tomatoes, finely chopped
1 (15 ounce) can black beans, drained and rinsed
2 tablespoons chopped fresh cilantro
Salt to taste

Preparation:

1. Preheat grill to medium-high heat.

2. Season salmon with 1 teaspoon chipotle seasoning and 1/2 salt. Drizzle with lime juice.

3. Spray corn and onion with I Can't Believe It's Not Butter!® Spray Original. Place mixture in preheated 12-inch nonstick skillet over medium heat, stirring occasionally, 5 minutes or until corn is slightly golden. Stir in tomatoes, beans, remaining chipotle seasoning and salt. Cook, stirring occasionally, 3 minutes or until corn is tender. Stir in cilantro and salt to taste. Keep warm or serve at room temperature.

4. Grill salmon over medium-high heat on a lightly greased grill rack or grill pan 6 minutes or until desired degree of doneness, turning once. Serve with Warm Black Bean Salsa.

2 thoughts on “Salmon with Warm Black Bean Salsa”

Leave a Reply

Your email address will not be published. Required fields are marked *