SERVES:
2
INGREDIENTS:
approx. 1/2 - 3/4 cup raw white rice, cooked according to directions
two 6 - 7 ounce boneless, skinless salmon fillets
1 - 2 Tbs olive oil
salt and pepper
for the black beans:
1 Tbs olive oil
1 large clove garlic, minced
1/2 tsp ground cumin
one 15-ounce can black beans (low sodium)
juice of 1/2 lime
to serve:
homemade or store bought fresh tomato salsa as needed
chopped fresh scallion or cilantro for garnish (optional)
PROCEDURE:
Get started by cooking as much rice as you like according to directions.
Once that's been going along for 5 minutes or so, place your boneless, skinless salmon fillets into a lightly oiled baking dish, drizzle a little oil over the top, season with salt and pepper and place the baking dish into a preheated 400 degree oven.
Depending on the thickness of the salmon it'll take 10 - 15 minutes to bake and, while you're keeping your eye on that, add a splash of olive oil to a heavy bottomed pan on medium heat and saute 1 large minced clove of garlic for 30 seconds or so.
Then add 1/2 tsp ground cumin and add one 15-ounce can of black beans and cook that along to reduce the liquid. (you'll want to turn the heat up for a bit as you're reducing the liquid)
And then, at that point, squeeze the juice of 1/2 lime into that and turn the heat off.
Although you don't need to, you could chop up some fresh cilantro or some green onion as a finishing garnish.
Once the rice is done and the salmon is cooked to your liking, serve the rice and beans up on a plate with the salmon on top and finish with a good dollop of the fresh tomato salsa and some optional sliced green onion or cilantro.
HINTS:
This same technique will work with chicken or pork and feel free to grill the salmon or chicken or pork instead of baking it.