Now that Spring is here, I am trying to find lighter meals with interesting spices. This is a really super light meal and the salsa is divine eaten with salmon or just scooped up in tortilla chips. Don’t refrigerate it as the tomato will turn pulpy.
4 garlic cloves, minced
6 scallions, green parts chopped only
1 medium red onion, chopped medium fine
10 ripe plum tomatoes, diced, with juices and pips removed
1 x 14 oz can black beans, drained and rinsed
1 small tin of sweet corn niblets, drained
4 tbsp fresh lime juice
1 to 2 jalapeno peppers, seeded and chopped finely (I only use 1)
1/2 cup chopped fresh cilantro (coriander)
1 tbsp ground roasted cumin (I like to roast my own)
Salt and pepper to taste
For the salmon
4 salmon fillets, about 6 ounces each, skinned and boned
2 tbsp coarse grain mustard
3/4 to 1 tsp coarsely ground black pepper
2 to 3 tbsps olive oil
4 cilantro sprigs
4 lime wedges
In a large bowl, combine the garlic, scallions, red onion, tomato, corn, black beans, lime juice, jalapeno pepper, cilantro, cumin and salt and pepper to taste. Mix well, taste for seasoning, cover and set aside.
Pat the salmon fillets dry. Brush each side with the grainy mustard and sprinkle with the coarse pepper.
Heat a large skillet over medium high heat.Add the oil.
Saute the fish fillets for 4 to 5 minutes on each side- don’t overcook though, so keep an eye on it. The fish should be a little pink in the middle and very moist.
Spoon some salsa onto the plates, lay a salmon fillet on top and garnish with the cilantro sprigs and lime wedges.
Only 305 calories per serving!