Pepper-Crusted Salmon With Pinto Beans, Corn and Tomatoes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ready in 30 minutes! Ingredients:
4 -6 ounces boneless skinless salmon fillets |
1 tablespoon paprika |
salt and pepper, to taste |
2 tablespoons olive oil, divided |
1 onion, minced |
1 (14 1/2 ounce) can tomatoes, with roasted red peppers, liquid reserved |
1 cup corn kernel (fresh or frozen) |
1 (16 ounce) can bush's best pinto beans, undrained |
1 (8 ounce) can tomato sauce |
2 tablespoons fresh cilantro or 2 tablespoons basil or 2 tablespoons parsley |
Directions:
1. Sprinkle top side of salmon with paprika, salt and a heavy coating of pepper.
2. Press spices into fish, cover and refrigerate.
3. Heat 1 tablespoon of oil in large saucepan, over medium heat, and add onion.
4. Cook, until onion begins to brown, about 4 minutes.
5. Add tomatoes, peppers and corn; cook 5 minutes.
6. Add beans, liquid from tomato can and tomato sauce.
7. Season with salt and pepper; simmer for 8 minutes.
8. While sauce is simmering, heat remaining oil in large skillet and place salmon top side down in pan; cook 4 minutes.
9. Carefully turn salmon over and cook other side for 4 minutes.
10. Pour sauce over salmon to serve.
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