Reader Recipe: Southwest Salmon with Black Beans and Corn
Posted by ReadyMade
Photo by Bryan McCay
“The black beans and rice dish from Bridgetown Grill in Atlanta inspired this dish. The beans and the fruit mixture can be made long in advance, bringing the total prep and cook time at dinner down to about 10 minutes.” —Stacey Hudson, Augusta, Georgia
Serves 4
Skill Level
Easy
Active Time
Less than an hour
Cost
$
- 4 salmon fillets, skin on
- Olive oil
- Garlic powder, salt, pepper, chili power, cumin, and coriander
- 1 papaya (or 1 mango)
- 1 bunch of green onions
- ½ of a medium sweet onion, diced
- 1 T minced garlic
- 16-oz can each of black beans and corn
- 4.5-oz can of green chiles
Materials
- Knife
- Pan
- Medium saucepan
- Large skillet
Tools
Drizzle the salmon fillets, skin side down, with olive oil, then sprinkle and rub with the spices. Let sit, covered, in the refrigerator for 30 minutes.
Peel, seed, and dice the papaya; cut green onions into slices less than ½ inch long. Use your hands to gently combine the fruit and onions in a bowl. Allow to chill in the fridge.
Heat olive oil in a saucepan over medium heat. Add the sweet onion and minced garlic and cook until onion turns translucent. Stir in beans, corn, and chiles. Season to taste with additional spices. Reduce heat to very low and simmer while cooking the salmon.
Heat additional olive oil in a large skillet over medium-high heat. Place salmon skin side down and cook for 4-7 minutes, or until cooked halfway through. Flip and cook until the fish is seared on both sides and medium to medium-rare in the middle.
Spoon black bean mixture onto plates, and set salmon on top. Top with a generous amount of the fruit mixture, and serve immediately.
