We have been trying to incorporate more variety in the proteins we eat for dinner. You can only have chicken breast so many nights in a row. The problem is cost. Often times, we avoid fish or shellfish because it’s expensive. But when it’s on sale, these lean proteins are full of flavor and a great change of pace.
This recipe is simple and required just a few ingredients, one pan, and a short amount of time. I highly recommend it for anyone who enjoys salmon, Mexican food, and light and refreshing summer meals.
Spice Rubbed Salmon with Corn and Black Bean Salsa
- 1 tsp smoked paprika
- 1 1/2 tsp brown sugar
- 1/2 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 lime, juiced
- 4 (6 oz) salmon filets
- olive oil
- 15.5 oz can black beans, drained and rinsed
- 2 cups frozen corn kernels defrosted, or 1 can of corn drained OR 2 ears of fresh corn cut from the cob
- 1/4 cup red onion, minced
- 3 tbsp finely minced cilantro
- 1 tsp olive oil
- 1/2 lime juiced
- kosher salt to taste
- Combine all the spices in a small bowl. Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.
- Meanwhile, in a large saute pan, or cast iron skillet, heat oil over medium heat. Add onions and sauté 2 minutes; add beans, corn and salt and cook until heated through, about 6 – 8 minutes. Remove from heat and toss in cilantro and lime juice. Makes 3 1/2 cups.
- Wipe the pan clean and heat fresh oil in skillet over medium high heat. When hot, sear the salmon for about 5 minutes on each side or until the fish is opaque throughout. If your cut has skin on it, start with the skin side down
- Serve with black beans, corn and lime wedges.