Blackened Salmon & Corn Salsa
An easy, elegant dinner with bright, spring flavors and a mix of textures. These adobo-spiced salmon fillets pair perfectly with a crunchy corn-and-black-bean salsa.
Nourish
Nourish
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Blackened Salmon & Corn Salsa
Prep Time15 Minutes
Servings2
Cook Time35 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!
15 minutes
Prep Time
35 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Bushel Boy Vine-On Tomatoes, 0.33 Pound
Huge Deal
$0.99 avg/ea was $1.32 avg/ea$2.99/lb
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Jalapeno Peppers, 0.1 Pound
$0.40 avg/ea$3.99/lb
Green Valley Organics Black Beans, 15.5 Ounce
$1.69$0.11/oz
Green Valley Organic Whole Kernel Corn, 15 Ounce
$2.59$0.17/oz
Fresh Cilantro Bunch, 1 Each
$1.99
Key Limes Bagged, 16 Ounce
$4.99$0.31/oz
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
Ben's Original Ready Rice Original Long Grain White Rice, 8.8 Ounce
$3.59$0.41/oz
Morton Coarse Kosher Salt, 16 Ounce
$2.79$0.17/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$6.79$3.40/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Huge Deal
$9.99 was $12.99$0.59/oz
L&B Adobo Mexican Seasoning, 2.5 Ounce
$6.99$2.80/oz
Fresh Wild Alaska Sockeye Salmon Fillets, 1 Pound
Deal
$19.99/lb was $29.99/lb$19.99/lb
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!