Enjoy a heart healthy meal. Salmon is a great source of omega-3 fats and the salsa is high in fiber, vitamins, and minerals. This meal is as attractive and it is tasty.
Note that it is best to make the salsa mixture ahead of time and have it ready to serve with the salmon.
Dave Williams, a paramedic at the new Middleton EMS station, was the inspiration for this recipe.
2 pounds fresh or frozen salmon fillets 1 teaspoon ground allspice 1 teaspoon cinnamon 2 teaspoons ground cumin 2 teaspoons sugar 1 teaspoon salt 2 tablespoons canola oil freshly ground pepper, to taste 2 limes cut into wedges
4 medium fresh tomato, seeded and diced 1/2 cup finely chopped red onion 1 can (15 ounces) seasoned black beans, drained 1 can (11 ounces) corn, drained 1 medium jalapeno, finely chopped or 1 can (4ounces) diced green chilies 1/2 cup chopped cilantro or parsley 1 tablespoon olive oil 1 tablespoon lime juice
Cut salmon into 6 individual pieces. Combine allspice, cinnamon, cumin, sugar, and salt in a small custard cup. Lightly sprinkle both sides of each piece of salmon with spice mixture. Set remaining spice mixture aside.
In a large non-stick skillet, heat oil. Add salmon and cook over medium heat until brown on both sides of each piece and salmon is thoroughly cooked. Season with pepper to taste.
Top with bean salsa and serve with fresh lime wedges on the side.
To prepare the salsa, combine all salsa ingredients in a medium bowl. Stir to mix well. Add remaining spice mixture to taste. Set aside.
Salsa can be prepared ahead of time. Refrigerate until ready to serve.
Nutritional Information per serving:
Calories: 370 Fat, gm.: 11 Protein, gm.: 37 Carbs, gm.: 31 Cholesterol, mg.: 80 Fiber, gm.: 7.8
If desired serve with oven toasted corn tortillas.
Lightly spray corn tortillas with olive oil spray and sprinkle with seasoned salt. Bake at 400 degrees for 6?10 minutes or until crisp.
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