Blackened Salmon & Corn Salsa
Craving a main dish that’s healthy without tasting bland? One that’s hearty without feeling heavy? Try salmon. It’s fresh and light, but also filling, and you can dress it up in so many different ways — broiled with tamari and ginger, baked with a mayo and lemon glaze, pan-fried in dill-infused butter.
For this easy, elegant dinner, we wanted bright, spring flavors and a mix of textures, and we found it by pairing adobo-spiced salmon fillets with a crunchy corn-and-black-bean salsa. We added cilantro rice to round out the meal and add even more bright flavor. Bonus: The whole thing is breathtakingly easy to make, with ingredients you likely already have on hand.
We recommend eating this dish on a backyard patio or a deck overlooking a lake, but if bad weather or a good TV show keeps you indoors, nothing is lost. This dish tastes like sunshine and sea air, wherever you enjoy it.
2 servings
Preparation time: 15 minutes
Cook time: 35 minutes
Ingredients
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
Directions
- 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!
This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection.
