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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Salmon with Black Bean-Sweet Potato Salsa Recipe

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This recipe for Salmon with Black Bean-Sweet Potato Salsa is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SALSA
1 tbsp. canola oil
1 medium sweet potato peeled and medium dice
1/2 cup diced red onion
1 bunch scallions thinly sliced
1 c. cooked or canned black beans drained and
rinsed
12 cherry tomatoes, halved
salt and pepper
SALMON
1 tbsp. soy sauce
2 tsp. rice vinegar
1 tsp. brown sugar
1/2 tsp. toasted sesame oil
4 thick salmon fillets - about 6 oz. each - I use skinless
1 tbsp canola oil plus some to brush on fish
salt and pepper
6 oz. baby spinach, rinsed or 1 bag chopped frozen spinach
Directions:
Directions:
SALSA
Heat oil over medium-high heat. Saute potatoes, onions and scallions. Season with salt and pepper. Cover, stir occasionally about 8 minutes. Add beans and tomatoes and cook until warmed through, about 1 minute.

SALMON
Combine soy sauce, 1 tsp. vinegar, brown sugar and sesame oil. Brush salmon with sauce and saute in oil or cook on the grill, basting as it is cooking. Do not over cook. (the tip of a paring knife inserted into the thickest part of the salmon should feel just warm when pressed against your lower lip)

Place spinach in a pan, season with salt and 1 tsp. vinegar and turn with tongs until warm and wilted.

Divide spinach on 4 plates and top with salmon, spooning salsa on the side.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes.

 

 

 

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