This dish was delicious and light. I thought that black beans and oranges were going to be weird together, but I was proved wrong. The sweetness of the orange sections cut into the beans, and with the spices you combine with the salsa blends the two together. Summer is on it's way, and with it simple yet tasty new dishes!
Broiled Salmon
Pillsbury Fast and Healthy Cookbook
Ingredients:
Salsa:
1 (15 oz) can black beans, rinsed and drained
1/2 cup diced orange sections
1/2 cup finely chopped tomato
1 tablespoon lime juice
1 teaspoon sugar
3/4 teaspoon cumin
Fish:
3/4 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon garlic salt
1/8 teaspoon ground oregano
2 (8oz) salmon steaks (1 inch thick, each cut into 2 pieces)
Directions:
- In medium bowl, combine all salsa ingredients; mix well. Let stand at room temperature for 15 to 30 minutes or refrigerate up to 2 hours to blend flavors. Stir before serving.
- Spray broiler pan with nonstick cooking spray. In small bowl, combine chili powder, 1/2 teaspoon cumin, garlic salt, and oregano; mix well. Lightly sprinkle both sides of salmon steaks with chili powder mixture; place on sprayed pan.
- Broil 4 to 6 inches from heat for 8 to 12 minutes or until fish flakes easily with a fork, turning once. Serve salsa with fish.
Serves 4
Nutrition: Calories 300; Fat 10g; Protein 31g; Carbs 21g; Cholesterol 75mg; Fiber 7g
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