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- For the Salsa:
- 2 cups precooked white beans, or drained and rinsed canned
- 2 cups precooked black beans, or drained and rinsed canned
- 2/3 cup finely chopped red onion
- 1 cup medium seeded, diced tomato
- 1/3 cup chopped cilantro (coriander)
- Juice of 1/2 lime, or more, to taste
- 2 tablespoons olive oil
- For the Fish:
- 2 boneless, skinless salmon fillets, each cut into 2 pieces, (approximately 1 1/2 pounds total)
- Vegetable oil
- Lime slices, for garnish
Place the salsa ingredients in a bowl and toss gently to combine without breaking up the beans. Set aside.
Brush the salmon very lightly with the oil, only enough to prevent sticking. Preheat a ridged cast-iron stove top grill or fry pan, or outdoor grill. When the grill or pan is very hot, place fish on it and cook for 5 to 7 minutes on each side, depending on thickness. Turn carefully with a spatula.
Place a serving of salmon on each of 4 plates and divide the salsa equally among the plates. Garnish with a slice of lime.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
622 calories; 23g total fat; 109mg cholesterol; 100mg sodium; 48g carbohydrates; 14g fiber; 56g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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