Hawaiian Fiesta Salmon
Dive into a tropical paradise with this mouthwatering Hawaiian Fiesta Salmon, combining the flavors of Mexico and Hawaii. Succulent salmon is perfectly seasoned and topped with a zesty nion and black bean salsa, served alongside a creamy garlic and kidney bean puree. This fusion dish is a delightful blend of savory, sweet, and spicy flavors, transporting your taste buds to the exotic islands of Hawaii. Get ready for a culinary journey like no other!
ingredients
- 4 salmon fillets (6 oz each)
- 1 cup diced nion
- 1 cup cooked black beans
- 2 cloves garlic, minced
- 1 cup cooked kidney beans
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
steps
- 1.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2.
In a bowl, combine the nion, black beans, garlic, lime juice, cilantro, chili powder, cumin, salt, and pepper. Mix well and set aside.
- 3.
Season the salmon fillets with salt and pepper on both sides.
- 4.
Heat olive oil in a skillet over medium-high heat. Sear the salmon fillets for 2-3 minutes per side until golden brown.
- 5.
Transfer the seared salmon fillets to the prepared baking sheet and bake for 8-10 minutes, or until cooked to your desired level of doneness.
- 6.
While the salmon bakes, prepare the kidney bean puree. In a blender or food processor, combine the kidney beans, garlic, salt, pepper, and a drizzle of olive oil. Blend until smooth and creamy.
- 7.
To serve, spoon a generous amount of the nion and black bean salsa over each salmon fillet. Serve alongside a dollop of the creamy garlic and kidney bean puree.
- 8.
Enjoy this tropical fusion feast!
