Heat 1 tablespoon olive oil in a heavy skillet on medium heat.
Seasoned with cumin and coriander and served over a hearty bean and tomato stew this salmon is sure to be a hit at your dinner table.
Servings and Ingredients
|2 tbsp.||Hy-Vee Select olive oil, divided|
|1 tbsp.||Hy-Vee ground cumin|
|1 tbsp.||coriander seed, crushed|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
|1 lbs.||salmon filet|
|Black Bean Stew|
|¼ c.||yellow or white onion, chopped|
|2 tbsp.||garlic, chopped|
|1||poblano pepper, chopped|
|Hy-Vee red pepper flakes, to taste|
|1||(14.5-oz.) can chopped tomatoes|
|1||(15.5-oz.) can Hy-Vee no-salt-added black beans, drained and rinsed|
|1 ½ c.||water|
|1 tbsp.||fresh cilantro, chopped|
|Green onions, chopped|
|1||fresh lime, juiced|
Things To Grab
- Heavy skillet
- Small bowl
- 2 medium saucepans
- Meat thermometer
Mix together cumin and coriander seed in a small bowl; season salmon with spices and salt and pepper. Save some spice mix.
Add salmon to skillet and cook on each side for 3 to 4 minutes until it easily flakes with a fork (145 degrees).
Meanwhile, for the Black Bean Stew, heat remaining 1 tablespoon olive oil in another medium saucepan and add onion and garlic; cook for 3 minutes over medium heat.
Add peppers, chili flakes, and reserved spiced mix. Cook until aroma starts to smell. Add tomatoes and allow tomatoes to start to sear. Add black beans and water. Simmer for 10 minutes. Add cilantro, green onions and lime juice. Add salt and pepper. Cook for 2 minutes.
Place black beans in individual bowls and add salmon portion on top.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 60mg
- Sodium: 270mg
- Total Carbohydrates: 27g
- Protein: 31g
SNP Eating Heart Healthy Nutrition Program