Recipe: Southwestern Salmon and Black Beans

SOUTHWESTERN SALMON AND BLACK BEANS

1 1/2 lb salmon, cut into 4 pieces, skin and bones removed
BEANS:
1 small sized onion, minced
1 small sized red bell pepper, diced 1/4-inch
4 medium cloves garlic, pressed
1/2 cup plus 1 tbsp chicken or vegetable broth, divided use
1 (15 oz) can black beans, drained
1 1/2 tbsp red chili powder
SAUCE:
2 tbsp fresh cilantro, chopped
1 tbsp fresh mint, chopped
1 tbsp fresh basil, chopped
3 tbsp fresh lemon juice
3 tbsp olive oil
1 tbsp chopped pumpkin seeds
salt and pepper to taste
TO SERVE:
about 2 cups shredded romaine lettuce, outer leaves discarded
1 medium avocado, cut into cubes

Season salmon with a little salt and pepper. Set aside.

TO PREPARE THE BEANS:
Heat 1 tbsp broth in a stainless steel 10-12-inch skillet. Saute onion, bell pepper and garlic in broth over medium heat for about 5 minutes stirring frequently.

Add 1/2 cup broth, drained beans, and red chili powder. Cook for another 10 minutes. Season with salt and pepper to taste.

While beans are cooking preheat broiler on high. Place a metal skillet large enough for salmon under the heat to get hot. This takes about 10 minutes.

TO PREPARE THE SAUCE:
Mix together in a bowl cilantro, mint, basil, lemon juice, olive oil, pumpkin seeds, salt and pepper.

TO PREPARE THE SALMON:
Place salmon in the hot pan and return to broiler about 5 inches from the heat source for best results. This is usually the upper part of the oven or broiler. Broil salmon for about 3-4 minutes for medium doneness. This is our Quick Broil cooking method.

TO SERVE:
Serve salmon, beans and lettuce together on a plate. Top salmon and lettuce with sauce and avocado.

Servings: 4