Ingredientes para Pepper Crusted Salmon With Pinto Beans Corn And Tomatoes
- Boneless Skinless Salmon Fillets
- 1 teaspoon paprika
- Salt And Pepper
- Olive Oil
- 1/2 cup chopped onion
- 1 (14.5 ounce) can diced tomatoes, undrained
- Corn Kernel
- Pinto Beans
- 1/4 cup tomato sauce
- Fresh Cilantro
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Cómo preparar Pepper Crusted Salmon With Pinto Beans Corn And Tomatoes
- Sprinkle the top side of a 6-ounce salmon fillet with 1 teaspoon paprika, 1/2 teaspoon salt, and 1 tablespoon black pepper.
- Gently press the spices into the fish, cover, and refrigerate for at least 15 minutes (or longer if time allows).
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1/2 cup chopped onion and cook until softened and lightly browned, about 4 minutes.
- Add 1 (14.5 ounce) can diced tomatoes, undrained, 1/2 cup chopped bell pepper (any color), and 1 cup frozen corn.
- Cook for 5 minutes, stirring occasionally.
- Stir in 1 (15 ounce) can pinto beans, 1/4 cup of the liquid from the tomato can, and 1/4 cup tomato sauce.
- Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Bring to a simmer and cook for 8 minutes, or until the sauce has thickened slightly.
- While the sauce simmers, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Place the salmon fillet, seasoned side down, in the hot skillet.
- Cook for 4 minutes, until the skin is crispy and golden brown.
- Carefully flip the salmon and cook for another 4 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve the salmon over the pinto bean and tomato sauce. Garnish with fresh parsley or cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
27g
Fat
7g
Carbs
19g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Main Dish Beans Seafood Vegetables American Easy Holiday Event Salmon Fish Stove Top Dietary Seasonal Midwestern Inexpensive Free Of Something Saltwater Fish Corn Novelty Taste Mood Equipment Presentation Served Hot
