A sweet and savory way to make salmon, with a southwest kick! The black bean and corn salad goes great with the sweet & spicy glaze on the salmon.
Makes approx 3-4 servings
Fillet of Atlantic Salmon or any Wild Salmon
1 can of black bean rinsed
1 can of salt free corn, rinsed
1/2 Tbsp honey
1/2 Tbsp chili powder
1/2 a red bell pepper, chopped
2 Tbsp adobe sauce (optional)
Pre-heat oven to 350 degrees (on bake). Place salmon on broiler rack & cover with honey & adobo sauce. Cook for approx 15-20 minutes or until done to your liking. Warning: adobo sauce is quite spicy, so you can omit and just put the honey.
Meanwhile make the side dish—drain the cans of black beans & corn & rinse well. Place in a bowl along with the chopped red pepper and chopped cilanto and chili powder. Mix together.
Nutrition per serving: 3/4 cup of bean & corn salad & 5 oz salmon
Calories: 410 Fat: 13.1 Carbs: 31 Fibre: 6.4 Sugar: 10 g Protein: 42 g