This dish was the best way that I have ever had salmon prepared. It’s zesty and flavorful, has a great variety of textures, and is super healthy. Grilling the fish avoids stinking heating up the house on these days of 90+ degrees and ridiculous humidity, and it allows it to get a great crisp on.
I can honestly say that I was weary of using all of the herbs called for in the dressing. I love mint, but I love it in desserts, and sometimes it weirds me out to have it in a savory dish. Well not this time. The cilantro, basil and mint meld together and you taste none of them individually, but the combination is smooth and wonderful. Now if I can only figure out how to use of the remaining 4 lbs. of mint in my back yard, I’ll be all set….
I opted to take creative liberties with the recipe that I followed (of course) and served the beans on the side with some jasmine rice that had been cooked in chicken stock. It was probably unnecessary as both Neil and I were so stuffed by the end of this meal that is was silly, but I was initially worried that a piece of fish on top of lettuce wasn’t going to cut it with our appetites.
Ingredients
- 1 1/2 lb salmon
- 1 small onion, minced
- 1 small red bell pepper, diced 1/4 inch
- 4 medium cloves garlic pressed
- 1 tablespoon + 1/2 cup chicken or vegetable stock
- 2 cups or 15 oz can black beans, rinsed & drained
- 1 1/2 tablespoons ancho chili powder
- 2 cups chopped lettuce (like butter or romaine)
Dressing:
- 4 tablespoons fresh chopped cilantro
- 2 tablespoons fresh chopped mint
- 2 tablespoons fresh chopped basil
- 5 tablespoons fresh lemon juice
- 4 tablespoons olive oil
- 1 tablespoons chopped pepitas
- salt and pepper to taste
Directions
- Season salmon with salt and pepper and set aside
- Heat 1 tablespoon stock in a skillet and when it begins to steam add the onion, bell pepper and garlic and saute over a medium heat for about 5 minutes
- Add 1/2 cup broth, black beans, and ancho chili powder. Cook for another 10 minutes and season with salt and pepper to taste
- While the beans are cooking, preheat your grill
- In a bowl mix together cilantro, mint, basil, lemon juice, olive oil, pepitas, salt and pepper
- Grill the salmon for about 10 minutes (your grill should be between 400 and 500 degrees)
- Serve the salmon on a bed of lettuce, topped with the dressing, with beans on the side