Southwestern Salmon YUMMY

Southwest Salmon Ingredients: 1 16 oz. can of black beans 1 16 oz. can of corn 1 small can of green chilies 4 salmon filets, skin on 1 papaya (or mango, or a well-drained can of diced pineapple or peaches) 1 bunch of green onion ½ medium sweet onion, diced tbsp. minced garlic olive oil chili powder, cumin, salt, pepper, coriander Directions: 1) Drizzle the salmon filletshttp://www.aikenstandard.com/astv/madjon/. Listing twice tonight its been awhile, sorry, enjoy my friends, Bon'a Y'all.  Happy trails to you until we meet again.

with olive oil, then sprinkle garlic, salt, pepper, chili powder, cumin and coriander over the fish side. Rub the spices into the fish, and let sit, covered, in the refrigerator for 30 minutes. 2) While the fish is sitting; peel, seed, and dice the papaya; cut the dark and light green stalks of the green onion into slices no more than ½ inch long. Hand-combine the fruit and onion in a bowl. Allow to chill in the fridge. 3) Drizzle olive oil into a saucepan, and simmer the sweet onion and tbsp. of minced garlic until the onion begins to turn translucent. Then add in the black beans, corn, and green chilies. Add in chili powder, cumin, and coriander to taste. Let simmer on very low heat while the salmon is prepared in another pan. 4) Heat a pan on medium-high heat, and drizzle with olive oil. Place salmon filets skin side down. Cook for 4-7 minutes, or until the filet is cooked half-way through. Flip one time, and cook until the fish is seared. It should be medium to medium-rare in the middle. It will continue to cook once removed from the pan. 5) Spoon black bean mixture onto plates, and lay the salmon on top. Top with a generous amount of the fruit and green onion mixture, and serve immediately. Find more recipes and videos at