Sunday, April 5, 2009

CC Salmon with Black Bean Salsa

I'm always looking for a new way to serve salmon. This one looks and taste like it's from a high-class restaurant.

Black Bean Salsa

2 cans black beans, drained and rinsed
2 cups corn, drained
1 red bell pepper, finely chopped
2 garlic cloves, minced (1 tsp pre-chopped)
2 jalapenos, seeded and minced
4 green onions, minced
1/4 c. cilantro, chopped
2 limes, juiced, or 1/4 lime juice
1/2 c. olive oil
salt and fresh ground pepper to taste

CC Salmon

2 lbs salmon filet
1 tsp ground coriander
1 tsp ground cumin
1/2 salt
2 T olive oil

Preheat oven to 350.

Coat salmon with oil, sprinkle on salt, cumin and coriander. Bake for about 15 minutes

Mix together all the salsa ingrediants while salmon cooks.

Check fish for doneness. Serve topped with salsa.

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