Mexican Salmon

by carol
Tastiness: Difficulty:
  • Global rating average: {{value}} out of {{max}}
  • 0.0
  • 0.0
  • 0.0
  • 0.0
  • 0.0
  • Global rating average: {{value}} out of {{max}}
  • 0.0
  • 0.0
  • 0.0
  • 0.0
  • 0.0

ingredients

  • 4 6 oz. boneless, skinless salmon fillets
  • 1 T paprika
  • Salt and pepper to taste
  • 2 T olive oil, divided
  • 1 onion, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 1 can corn kernels with green and red bell peppers
  • 1 can (16 oz) Bush’s Seasoned Recipe Pinto Beans, undrained
  • 1 can (8 oz.) tomato sauce
  • 2 tbsp fresh cilantro, basil or parsley (optional)
  • Directions

    Sprinkle top side of salmon with paprika, salt and a heavy coating of pepper. Press spices into fish, cover and refrigerate. Heat 1 tablespoon oil in large saucepan over medium heat and add onion. Cook until onion beings to brown, about 5 minutes. Add tomatoes and corn; cook 5 minutes. Add beans and tomato sauce. Season with salt and pepper if needed (I didn’t need to add more seasoning); simmer for 8 minutes. While sauce is simmering, heat remaining oil in large skillet and place salmon top side down in pan; cook 3 minutes. Carefully turn salmon over and cook other side for about 3-4 minutes. Pour sauce over salmon to serve. Garnish with herbs if desired.

    Adapted from recipe by Bush's Best

    Comments

      Sign in to comment. Back