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      Salmon with Black Bean, Andouille and Corn Salsa

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      19656867_BG2.jpg








      • 1 cup whole kernel corn

      • 1/2 cup whole black beans, rinsed

      • 3 fresh tomatoes (plum), medium diced

      • 2-3 oz. fresh squeezed lime

      • 1 link andouille sausage, small diced

      • 4 8 oz. sockeye salmon fillets (skin on or off..your choice)

      • sal-limon powder (just enough to sprinkle evenly on salmon)

      • 6 oz. orange marmalade

      • 1 oz. sesame oil

      • 1 roasted red bell pepper julienned


      Combine first five ingredients, salt and pepper to taste. Sprinkle sal-limon powder on salmon. Sear in about 1/4 inch hot oil to desired doneness. Place atop salsa. Combine marmalade, sesame oil, and roasted red bell peppers. Drizzle over salmon. Serve with dollop of sour cream mixed with a little key lime juice.

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