Cilantro Salmon with Corn & Black Bean Salad Friday, June 20, 2014


Nan Kelley “One Pan Nan”

2 cans black beans, drained and rinsed
2 cans shoepeg corn, drained
1/2 cup fresh, chopped cilantro
1-2 fresh jalapenos, seeded and chopped
4 scallions, chopped
1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon dijon mustard
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
canola or vegetable oil
2 pieces skinless, salmon filets
sea salt
fresh ground black pepper
Cilantro & Yogurt Sauce (recipe below)
cherry tomatoes & cilantro sprigs (for garnish)

Cilantro & Yogurt Sauce
1 cup cilantro, stems removed
1/2 cup plain Greek yogurt
2 cloves garlic
juice of 1 lime
dash of salt
1/4 cup olive oil
2 tablespoons apple cider vinegar
In the bowl of a food processor, add cilantro, yogurt, garlic, lime juice and salt. Pulse to blend well. While pulsing, add olive oil and vinegar in a slow stream until well blended. Refrigerate until needed.

(Note: a perfect summertime salad dressing! Perfect with fish, chicken. )


Pour black beans, corn, cilantro, jalapenos and scallions in a large bowl. In a small bowl, whisk together vinegar, olive oil, mustard, cumin, salt and pepper. Pour over black bean and corn mixture and gently toss. Chill in fridge for 30 minutes.

Wash the salmon filets and pat dry with a paper towel. Sprinkle each side with sea salt, pressing salt into the fish and then sprinkle on pepper. Heat skillet on stovetop and add enough canola oil to cover the bottom. Lay filets in the skillet and cook each side for about 4-5 minutes, flipping only once. Remove when done and drain on paper towels.