This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"If you are a dreamer, come in. If you are a dreamer, a wisher, a liar, a hoper, a prayer, a magic-bean-buyer. If you're a pretender, come sit by my fire, for we have some flax-golden tales to spin. Come in! Come in!"
My wife challenged me to make a salmon and bean dish. "It should have Southwestern flavors," she said. That's all well and good, but I wasn't really captured by the idea and tried a few variations until this one evolved. Cooking the beans and rice separately from the salmon and slow cooking the beans with the caramelized onions makes for a rich savory dish that goes great with the roasted salmon.
Cayenne is a species of extremely hot chili pepper. It is small to medium sized (about 2 - 5 inches long) and bright red. Most cayenne grown today is dried and ground into cayenne pepper. Buy ground cayenne in small amounts so that it doesn't lose its fresh flavor. As it ages, it turns from a bright pepper red to a duller brownish red.
Servings = 4 | Serving size =4 ounces salmon with 1 1/2 cups beans and rice
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
Makes great leftovers.
|4 1/2 cups||water (divided)|
|1/2 cup||brown rice|
|4 tsp||olive oil (divided)|
|1 small||white onion (thinly sliced)|
|1 small||red bell pepper (thinly sliced)|
|2 Tbsp||dried pumpkin seeds (pepitas)|
|1 15 ounce can||no salt added pinto beans (drained and rinsed)|
|1 tsp||dried oregano leaves|
|1 1/2 tsp||chili powder (divided)|
|1/2 tsp||ground cumin|
|1/8 tsp||red pepper flakes|
|2 cups||no salt added vegetable stock|
|4 4 ounce||salmon filets|
|1/8 tsp||cayenne pepper|
Place 2 1/2 cups of water in a small saucepan over high heat.
When the water boils, add the rice and reduce the heat to a simmer.
While the rice is cooking, place 2 teaspoons of olive oil in a large skillet over medium high heat.
When the oil is hot, add the onion and cook, stirring frequently, for about 10 minutes, until the onions begin to caramelize.
Add the red pepper and pumpkin seeds. Cook for another 5 minutes. Stir frequently.
Add the beans, oregano, 1 teaspoon of chili powder, cumin, red pepper flakes, salt, vegetable stock, and 2 cups water.
Stir and reduce the heat until the beans are simmering.
When the rice is finished cooking, turn off the heat and cover.
Let the beans cook for about 25 minutes until almost all of the water is evaporated, then add the rice. Stir until well blended.
While the beans are cooking, place a large skillet in the oven and preheat to 375°F.
Mix 1/2 teaspoon of chili powder with the paprika and cayenne until well blended and then sprinkle it over the salmon.
Place 2 teaspoons oil in the pan, swirl to coat and add the salmon.
Reduce the heat to 325°F and roast the salmon on one side for 8 minutes.
Turn and roast for another 7 minutes, then serve over the beans.
Serving size = 4 ounces salmon with 1 1/2 cups beans and rice
Servings = 4
Amount Per Serving
|Calories 367||Calories from Fat 135|
|% Daily Value|
|Total Fat 15g||23%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 31g||11%|
|Dietary Fiber 4g||15%|
|Vitamin A 35%||Vitamin C 97%|
|Calcium 4%||Iron 16%|
|Vitamin K 10 mcg||Potassium 897 mg|
|Magnesium 109 mg|