Blackened Salmon & Corn Salsa
- 1 tomato, cored and diced
- 1 red onion, peeled and diced
- 1 jalapeño, seeds removed and diced
- 1 15-ounce can organic black beans, rinsed
- 1 8-ounce can organic corn, drained
- ¼ cup cilantro, chopped, divided
- 1 lime, halved, divided
- 1 cup water
- ½ cup Ben's Original Parboiled Long Grain White Rice
- Kosher salt, to taste
- Freshly ground pepper, to taste
- ½ tablespoon L&B Extra Virgin Olive Oil
- 1 tablespoon L&B Adobo Mexican Seasoning
- 2 5-ounce skinless Atlantic salmon fillets
In a medium-sized bowl, combine the tomato, onion, jalapeño, black beans and corn. Add half of the chopped cilantro and juice from half the lime to the bowl. Stir to incorporate, then set aside.
In a small saucepan over medium heat, mix 1 cup water with rice. Season with salt and pepper. Bring rice to a boil, then reduce the heat, cover and let simmer for 15 minutes.
Add the remaining cilantro and juice from the remaining half lime to the cooked rice and stir to incorporate. Cover with a lid or tightly with foil and set aside.
Heat a skillet or heavy-bottom pan over medium-high heat. Add the olive oil. Liberally season the salmon with adobo seasoning on all sides. Carefully place the salmon into the pan and sear for 3 to 5 minutes. Flip the salmon, reduce heat and continue to cook for 3 to 5 minutes, or until desired level of doneness.
Scoop the rice onto two plates, place the salmon fillets on top and garnish generously with corn salsa. Enjoy!