Southwest Salmon & Black Beans

This dish was the best way that I have ever had salmon prepared.  It’s zesty and flavorful, has a great variety of textures, and is super-healthy.  Grilling the fish avoids stinking heating up the house on these days of 90+ degrees and ridiculous humidity, and it allows it to get a great crisp on.
I can honestly say that I was weary of using all of the herbs called for in the dressing.  I love mint, but I love it in desserts, and sometimes it weirds me out to have it in a savory dish.  Well not this time.  The cilantro, basil and mint meld together and you taste none of them individually, but the combination is smooth and wonderful.  Now if I can only figure out how to use of the remaining 4 lbs. of mint in my back yard, I’ll be all set….

I opted to take creative liberties with the recipe that I followed (of course) and served the beans on the side with some jasmine rice that had been cooked in chicken broth.  It was probably unnecessary as both Neil and I were so stuffed by the end of this meal that is was silly, but I was initially worried that a piece of fish on top of lettuce wasn’t going to cut it with our appetites.
Ingredients:
1 ½  lb salmon
1 small onion, minced
1 small red bell pepper, diced 1/4 inch
4 medium cloves garlic pressed
1 TBS +  ½  cup chicken or vegetable broth
2 cups or 15 oz can black beans, rinsed & drained
1 ½  TBS ancho chili powder
2 cups chopped lettuce (like butter or romaine)
Dressing:
4 TBS fresh chopped cilantro
2 TBS fresh chopped mint
2 TBS fresh chopped basil
5 TBS fresh lemon juice
4 TBS olive oil
1 TBS chopped pepitas
salt and pepper to taste
Directions:

• Season salmon with salt and pepper and set aside
• Heat 1 TBS broth in a skillet and when it begins to steam add the onion, bell pepper and garlic and sauté over a  medium heat for about 5 minutes
• Add 1/2 cup broth, black beans, and ancho chili powder. Cook for another 10 minutes and season with salt and pepper to taste
• While the beans are cooking, preheat your grill
• In a bowl mix together cilantro, mint, basil, lemon juice, olive oil, pepitas, salt and pepper
• Grill the salmon for about 10 minutes (your grill should be between 400 and 500 degrees)
• Serve the salmon on a bed of lettuce, topped with the dressing, with beans on the side

J