Salmon Fillets With Black Beans And Red Pepper Puree
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables, Dairy | Eat-lf, Grilling, Seafoods | 4 | Servings | |
INGREDIENTS
| 15 | oz | Cooked black beans, drained |
| and rinsed | ||
| 1/2 | c | Minced onion |
| 1 | Garlic clove, pressed | |
| 1 | c | Vegetable broth |
| 2 | t | Chili powder |
| 2 | t | Ground cumin |
| 1 | t | Salt |
| 4 | Red bell peppers, or 6 | |
| roasted 3/4-cup cored | ||
| sliced red peppers | ||
| 2 | T | Fresh orange juice, or oil |
| 1 | t | Salt |
| 22 | oz | Salmon, cut into portions |
| Vegetable oil | ||
| Paprika | ||
| White pepper | ||
| 1/2 | c | Lowfat sour cream |
| Chopped fresh cilantro | ||
| Lime wedge | ||
| 1 | c | Cooked white rice, or more |
INSTRUCTIONS
BLACK BEANS: combine all in a sauce pan. Bring to a boil and simmer, covered, 30 minutes, stirring occasionally. Let cool. Puree half. Return puree to pan and blend. Adjust seasoning to taste. Keep warm, adding a little broth as needed. RED PEPPER: Puree the peppers with olive oil and salt until smooth. GRILLING: Preheat 10 to 15 minutes, all burners on high. Meanwhile, rinse salmon fillets in cold water and blot them dry. Rub with vegetable oil on both sides and dust with paprika and white pepper. Coat a hinged grill basket with oil or spray and place fillets inside. When hot, turn one burner off and turn the other(s) to medium. Position salmng over the burner that is off. Close lid. Cook 5 mins per side, turn once. Fish is done when it just begins to flake when probed with a fork. SERVE: divide the beans among 4 prewarmed plates. Top with a fillet. Carefully spoon some red pepper puree over each fillet. Then dab with sour cream. Garnish with cilantro and add a couple of fresh lime wedges. Serve with a simple side dish, like steamed rice. PER FILLET SERVING: 475 cals, 8.3 g fat (15.7% cff). If pepper sauce is made with oil, then 531 calories, 15 g fat, 25.4% cff. (Harvard Common Press, 1996). (McLightening by patH http://wizard.ucr.edu/~phanneman) Serve with steamed asparagus and green beans, garnished with grilled radishes (sliced), lemon juice and pepper. Recipe by: The Gas Grill Gourmet by A. Cort Sinnes Posted to Digest eat-lf.v097.n216 by KitPATh <phannema@wizard.ucr.edu> on Aug 27, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 282
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: <1mg
Sodium: 1847.2mg
Potassium: 580.4mg
Carbohydrates: 46.8g
Fiber: 11.3g
Sugar: 1.1g
Protein: 12.7g