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Ingredientes
- 1/3 c. fresh lime juice
- 3 Tbsp. white wine vinegar
- 1 Tbsp. extra virgin olive oil or possibly less
- 1/4 tsp cumin
- 1/2 tsp salt
- 1/8 tsp pepper
- 6 x salmon steaks or possibly about 2+1/4-pounds
- 1 lrg tomato seeded and minced
- 1/2 c. diced red onion
- 2 x green onions minced
- 1 x clove garlic chopped
- 1 x jalapeno may be doubled
- 1/4 c. minced fresh cilantro
- 1 tsp grnd cumin
- 2 Tbsp. fresh lime juice
- 1 c. corn kernels
- 15 ounce cooked black beans liquid removed and rinsed salt and black pepper to taste
Direcciones
- 1. Combine the lime juice, vinegar, oil, cumin, salt and pepper. Put the salmon in a shallow, non-reactive dish. Pour the marinade over the salmon.
- Turn salmon to be sure all sides are coated. Marinate the fish in the refrigerator for 1-2 hrs, basting once or possibly twice.
- 2. In the meantime make the salsa. Mix the tomato, red and green onions, garlic, chiles, cilantro, cumin and lime juice in a medium bowl. put the corn in a small saucepan with about 1/4 c. water. Bring to a boil and cook the corn till tender, 3-5 min. Drain most of the water, add in the beans, and return pan to the heat. Cook just long sufficient to heat the beans, 2-3 min. Remove from heat and add in to minced vegetables. Add in salt and pepper to taste and set aside.
- 3. Preheat broiler. Place the salmon on a sprayed broiler pan. Broil about 5 inches from heat source. Turn once. Fish is done when the center loses its redness but the flesh is still juicy, about 10 min per inch of thickness.
- 4. Plate each steak with a portion of salsa. Sprinkle plates with coarsely grnd pepper and minced fresh cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 6 servings | |
| Calories 297 | |
| Calories from Fat 31 | 10% |
| Total Fat 3.58g | 4% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 204mg | 9% |
| Potassium 1236mg | 35% |
| Total Carbs 52.51g | 14% |
| Dietary Fiber 12.0g | 40% |
| Sugars 4.15g | 3% |
| Protein 16.5g | 26% |
