Salmon And Black Beans Recipe


  • 11/2 lb salmon cut into 4 pieces, skin and bones removed
  • 1 small sized onion, minced
  • 1 small sized red bell pepper, diced ¼ inch thick
  • 4 medium cloves garlic pressed
  • 1 tbsp = ½ cup chicken or vegetable broth
  • 15-oz can black beans, drained
  • 11/2 tbsp red chili powder
  • about 2 cups shredded romaine lettuce, outer leaves discarded
  • 1 medium avocado, cut into cubes


  • 2 tbsp fresh chopped cilantro
  • 1 tbsp fresh chopped mint
  • 1 tbsp fresh chopped basil
  • 3 tbsp fresh lemon juice
  • 3 tbsp olive oil
  • 1 tbsp chopped pumpkin seeds
  • Salt and pepper to taste

Cooking Instructions:

  1. Season salmon with a little salt and pepper, Set aside while you chop and sauté vegetables.
  2. Mince onions and press garlic and let sit for at least 5 minutes.
  3. Heat 1 tbsp broth in a 10-12 inch stainless steel skillet.

When broth begins to steam add onion, bell pepper and garlic and sauté on medium heat for about 5 minutes stirring frequently.

  1. Add ½ cup broth, drained beans and red chili powder. Cook for another 10 minutes. * Season with salt and pepper to taste.
  2. While beans are cooling, preheat broiler. Place a stainless steel or cast iron skillet large enough for holding the salmon under the heat  to get it hot. This takes about 10 minutes.
  3. In a bowl mix together cilantro, mint basil, lemon juice, olive oil, pumpkin seeds, salt and pepper,
  4. Place salmon in the hot pan and return to broiler about 5 inches from the heat source for best results. Broil salmon for about 7 minutes for medium doneness, Serve salmon, beans lettuce and avocado together on a plate. Top salmon and lettuce with cilantro.

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