Hawaiian-Mexican Salmon and Bean Bowl
A fusion of flavors in a vibrant bowl featuring tender salmon, black beans, kidney beans, and sweet onion topped with a zesty garlic sauce. This tantalizing dish combines the essence of Hawaii and Mexico, delivering a sweet, savory, and mildly spicy experience in every bite.
ingredients
- 1 lb salmon fillets
- 1 cup black beans, cooked and drained
- 1 cup kidney beans, cooked and drained
- 1 large sweet onion, diced
- 4 cloves of garlic, minced
- 1 lime, juiced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ¼ tsp cayenne pepper
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Bake for 12-15 minutes or until the salmon is cooked through.
- 2.
In a skillet, heat 1 tbsp olive oil over medium heat. Add the sweet onion and sauté until translucent. Add the minced garlic, chili powder, cumin, paprika, and cayenne pepper. Cook for an additional 2 minutes, stirring occasionally.
- 3.
Add the black beans, kidney beans, and lime juice to the skillet. Cook for 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- 4.
To assemble the bowl, place a generous scoop of the bean mixture at the base. Top with a portion of the baked salmon fillet. Drizzle the zesty garlic sauce over the fish and beans. Garnish with fresh cilantro.
- 5.
Serve this Hawaiian-Mexican delight and enjoy the harmonious blend of flavors!
