salmon with black beans & salsa
I can thank my Aunt Beth and Uncle Steve for this recipe. It is great for dinner parties and any leftover salsa is great with chips. Even people (my father-in-law) that hate asparagus enjoy this one!
ingredients:
4 salmon fillets (I prefer sockeye vs farm raised)
Black bean muneta ingredients:
1 12-oz canned black beans, drain & reserve liquid
½ cup olive oil
¼ cup chopped garlic
½ tsp ground cumin
½ TBL oregano
Salt and pepper to taste
½ cup green onions, chopped
instructions:
Puree all ingredients except garlic, oil and onions.
In a sauté pan, toast garlic over medium heat in olive oil. Pour over black bean mixture & puree some more. Fold in onions. When ready to serve the salmon, heat black beans. If mixture is dry, add reserved liquid. Grill salmon.
To serve, spoon black bean puree on plate. Place salmon fillet on puree and then top with asparagus tomato salsa.
ingredients:
4 salmon fillets (I prefer sockeye vs farm raised)
Black bean muneta ingredients:
1 12-oz canned black beans, drain & reserve liquid
½ cup olive oil
¼ cup chopped garlic
½ tsp ground cumin
½ TBL oregano
Salt and pepper to taste
½ cup green onions, chopped
instructions:
Puree all ingredients except garlic, oil and onions.
In a sauté pan, toast garlic over medium heat in olive oil. Pour over black bean mixture & puree some more. Fold in onions. When ready to serve the salmon, heat black beans. If mixture is dry, add reserved liquid. Grill salmon.
To serve, spoon black bean puree on plate. Place salmon fillet on puree and then top with asparagus tomato salsa.
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