KUSA- Captain Evan Soibelman's Tri-Colored-Tortilla-Crusted Salmon with Black Bean and Corn Salsa.
1 - 15 oz. can black beans, drained and rinsed
1 cup corn kernels, preferably fresh, but canned will work
½ of a red bell pepper, diced
½ of a yellow bell pepper, diced
1 jalapeño, seeded and diced
2 green onions, sliced thin
½ bunch cilantro, chopped
Juice of 1 lime
1 teaspoon cumin powder
Salt and pepper to taste
Salsa can be prepared earlier in the day. Add all above ingredients in medium size bowl. Mix thoroughly. If making salsa ahead, refrigerate until ready to serve.
4 - 6 oz. salmon fillets
1 cup blue, red and yellow tortilla chips
1 tablespoon Dijon mustard
Olive oil for searing
Salt and pepper
(Serving suggestion: Salad or brown rice.)
Preheat oven to 350 degrees. Season salmon with salt and pepper and brush each fillet with the Dijon mustard. Place tortilla chips in food processor or a plastic freezer bag and pulse or smash with a rolling pin until the chips look like confetti. Press one side (not skin side) of each salmon fillet into the chip blend. Coat a non-stick pan or seasoned cast iron pan with a little olive oil. In the hot pan, sear salmon with the tortilla-chips-side-down until tortilla chips are lightly browned with a nice crust formed. Remove salmon from pan and place skin-side-down on baking sheet. Bake in pre-heated oven for 12-15 minutes (or a little less for a more medium rare finish). Serve cooked salmon fillets on a bed of your favorite salad during spring and summer or on brown rice during the cooler months. Top with a generous portion of Black Bean and Corn Salsa and enjoy!
(KUSA-TV © 2013 Multimedia Holdings Corporation)