Tuesday, May 17, 2011

Black Bean Salmon




Some people are not fish people. I am not one of those people. I used to be one of those people, but lately, I am really liking the fish. If you, however, are still one of those people, feel free to disregard the following recipe. If you are not one of those people, try this recipe, it is sooooooo yummy. (Notice how many o's I put in that "so"). - Kirsti

Salmon with Black Blean Salsa

Salmon

5–6 salmon fillets
2 Tbs. lemon pepper
¼ c. gluten-free soy sauce*
1/4 c. brown sugar
3 Tbs. olive oil

Make sure salmon is completely defrosted.

Rub lemon pepper onto the salmon. In a small bowl, stir together soy sauce, brown sugar, and oil.

Place sauce and salmon into a Ziploc bag and marinate for 30 minutes in the fridge. Place marinated salmon onto a shallow baking dish. Pour remaining marinade on top of the fish.

Preheat oven to 375°.

Bake salmon 15–18 minutes or until it flakes easily with a fork.



Salsa

2 c. BLACK BEANS (1 can)
1 red onion, chopped
1 Roma tomato
1/4 c. corn
1 clove of garlic, minced
1 Tbs. lime juice
Salt
Pepper

Mix all ingredients in a medium-sized bowl. Salt and pepper to taste.


Spoon generously on top of the salmon and serve.

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