Ingredients:
4 -6 ounces boneless skinless salmon fillets
1 tablespoon paprika
salt and pepper, to taste
2 tablespoons olive oil, divided
1 onions, minced
1 (14 1/2 ounce) cans tomatoes, with roasted red peppers, liquid reserved
1 cup corn kernels ( fresh or frozen)
1 (16 ounce) cans bush’s best pinto beans, undrained
1 (8 ounce) cans tomato sauce
2 tablespoons fresh cilantro or 2 tablespoons basil or 2 tablespoons parsley
Directions:
Sprinkle top side of salmon with paprika, salt and a heavy coating of pepper.
Press spices into fish, cover and refrigerate.
Heat 1 tablespoon of oil in large saucepan, over medium heat, and add onion.
Cook, until onion begins to brown, about 4 minutes.
Add tomatoes, peppers and corn; cook 5 minutes.
Add beans, liquid from tomato can and tomato sauce.
Season with salt and pepper; simmer for 8 minutes.
While sauce is simmering, heat remaining oil in large skillet and place salmon top side down in pan; cook 4 minutes.
Carefully turn salmon over and cook other side for 4 minutes.
Pour sauce over salmon to serve.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.