Chili Rubbed Salmon sounded so good as I was planning our family dinner tonight. I’m still feeling the holiday overload so a healthy recipe was very appealing. The Black Bean Salad was a perfect choice to add interest and depth of flavor to this meal. I surprised the family with this colorful, eye-popping presentation. They loved it.
Here are the recipes:
(From Food Network Kitchens. Episode Simply Healthy of the show How to Boil Water)
Chili Rubbed Salmon
2 tablespoons vegetable oil
4 (6 ounce) salmon fillets, skinned
1/2 teaspoon chili powder
1 teaspoon kosher salt
Heat a large non-stick skillet over high heat. Add the oil and heat until shimmering. Rub the fish with the chili powder and season with salt. Careful lay fish, skinned-side up in the skillet. Cook the fish turning once until brown, crisp and just firm, bout 3 to 4 minutes on each side. Transfer the salmon to a serving platter and tent with foil to finish cooking, bout 5 minutes more.
Black Bean Salad
1 small clove garlic
Pinch salt, plus 2 teaspoons
Juice from 1 1/2 limes ( about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
Smash the garlic clove, sprinkle with a pinch of salt, and, with the flat side of a large knife,mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt, and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 (15 ounce) can black beans, drained and rinsed
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small hass avocado, halved, seeded and diced
1/4 cup fresh cilantro, leaves and stems
Cook the corn, bell pepper and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from heat and gently fold in the tomatoes, avocado and cilantro. Serve and ENJOY!
Note: I prepared my salmon by rubbing the chili powder on my 2 12 ounce fillets. I then poached them in the oven. It was delicious!
The Chili Rubbed Salmon recipe comes courtesy of Nancy. She is a good friend of Arthritis Wisdom. I really appreciate my dear friends that have insight and interest in the sensitivities of living with an autoimmune disease.
I’m having a hard time getting back into my normal grove after a season of indulgence! I couldn’t help myself when getting together with family and friends. I value relationships so much and was so thankful spending time with the precious people in my life. This year I consistently went overboard when snacking and celebrating. Once I lose the discipline, it is all over! That is why I needed a delicious and healthy dinner the Chili Rubbed Salmon and Black Bean Salad provided.
My body tells me when I’m not eating well or if I’m eating too much. My legs feel “spongy” or “gummy” and my knees hurt when I climb the stairs. It sounds bizarre, but I’ve learned the signs that I need to get back on track to prevent problems, such as an arthritic flare. I can focus on other things during the day, but at night when I’m trying to fall asleep my body speaks loud and clear.
I will be chronicling my return to pre-holiday normal as I think this is an issue others probably come up against. I would welcome any comments or suggestions from you concerning your tips or tricks to get back to normal. Just leave a comment!
Go ahead and surprise someone with this tasty dish!