I have another yummy salmon dish for you! I found this one on pinterest and the original recipe is found over at Pinch of Yum (a great food blog that donates all their profits to charities/ministry…and has some awesome recipes!) I tweaked it just a tad though!
Here’s what your’s gonna need:
- 1 lb. salmon filet with or without skin, cut into 2-3 pieces
- 1 teaspoon olive oil
- 1 1/2 teaspoon cumin
- 1/2 teaspoon curry
- 1/2 teaspoon chili powder
- 1/2 teaspoon allspice
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon cinnamon
- pinch of salt
- 2 cups cooked rice (optional)
- 1 12 ounce can black beans, rinsed and drained
- 1 can of golden sweet corn
- 2 mangoes, peeled and diced
- 1/4 large red onion, diced
- 1 handful of fresh cilantro, chopped
- Lime juice of half a lime
- 1 avocado
First prepare your mango…eat a few slices here and there if you want 😉 it’s too good not too! This step made me wish I had one of those handy mango slicing tools that cuts right around the odd shaped pit!
Throw the pieces in a mixing bowl with the diced onion, cilantro, avocado, and lime juice. Mix it all together and set aside.
Ok actually first, you should get your rice started if you want to use it (unless you are using instant rice) because it takes a while to cook! Use brown rice for more nutrients!
After the mango salsa is prepared, drain your corn and beans and then mix together in another bowl with a pinch of salt.
Now mix your spices together in a small bowl. Rub the spices onto the meat of the salmon filets. I cut off the skin before i started cooking and rubbed it on all sides, but you could leave the skin on if you want.
Cook on each side for 3-5 minutes. You will see the spices create a “blackened” crust. Yum!
Once it’s almost fully cooked, break it up into small pieces. Continue to cook until all of the pieces are no longer translucent/pink. Be careful not to overcook it though! Now you are ready to put it all together! Layer your bowl with rice (if you want it), the mango salsa, and the corn/bean mixture. Feel free to squirt a little more lime juice if you want. We also added some homemade pico de gallo as well. My husband said he would have preferred it without the rice because he felt it took away from some of the other flavors..which is why I say the rice is optional. Next time I probably wont use rice because it is already SO filling without it! I couldn’t finish…so now I know what I’m having for lunch today 😉
Enjoy this healthy and hearty meal! We are headed to Manhattan (in Kansas…it’s been funny how many people here think we’re talking about NY when we say we’re from Manhattan) in a few hours to see my sister graduate and see our friends..can’t wait! What are your weekend plans?!