The subtle hints of cumin in this cumin scented salmon pack a punch with flavor and nutrition. Salmon is full of omega-3 fatty acids, which are great for brain, eye, and heart health.
| 2 Tbsp. olive oil, divided | |
| 1 Tbsp. cumin, ground | |
| 1 Tbsp. coriander seed, crushed | |
| 1 lb. salmon fillet | |
| Salt and pepper to taste | |
| 1/4 cup onions, raw, white or yellow, chopped | |
| 2 Tbsp. garlic, chopped | |
| 1 poblano pepper, chopped | |
| Chili flakes, to taste | |
| 1-14.5 oz. can tomatoes, chopped | |
| 1-15.5 oz. can black beans, low sodium | |
| 1 1/2 cups water | |
| 1 Tbsp. cilantro, fresh, chopped | |
| 2 green onions, chopped | |
| 1 lime, juiced |
From SNP Eating Heart Healthy Nutrition Program | Created by Chef Kelly Armetta, Hyatt Regency Boston
| 1. | Heat 1 tablespoon olive oil in a heavy skillet on medium heat. |
| 2. | Mix together cumin and coriander seed, season fish with spices and salt and pepper. Save some spice mix. |
| 3. | Add salmon to skillet and cook on each side for 3-4 minutes. |
| 4. | Meanwhile, heat remaining oil (1 tablespoon) in another pan and add onions and garlic. Cook for 3 minutes. |
| 5. | Add peppers and chili flakes. |
| 6. | Add saved spiced mix from Step 2. Cook until aroma starts to smell. |
| 7. | Add tomatoes and allow tomatoes to start to sear. |
| 8. | Add black beans and water. Simmer for 10 minutes. |
| 9. | Add cilantro, scallions and lime juice. Add salt and pepper. Cook for 2 minutes. |
| 10. | Place black beans in individual bowls and add salmon portion on top. |
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