Gluten Free
Over 15g of Protein
Total Time
Prep Time
Servings
Place salmon in glass baking dish, skin side down. In small bowl, mix all remaining salmon ingredients. Spread over salmon. Cover; refrigerate 2 to 4 hours.
In small bowl, mix all mayo ingredients. Cover; refrigerate at least 1 hour.
When ready to serve, prepare beans. Heat 4 teaspoons oil in 8-inch nonstick skillet over medium-high heat. Add garlic, onion, jalapeño and cumin. Cook 5 minutes or until onion is tender. Add tomato and beans. Bring to a boil; reduce heat. Simmer 5 minutes or until thoroughly heated. Stir in cilantro, salt and pepper. Set aside.
In 10-inch nonstick skillet, spoon any salmon drippings from dish. Heat over medium heat. Add salmon, skin side up. Cook 2 to 3 minutes or until browned. Carefully turn over. Cook 2 to 3 minutes or until skin is crisp. To finish cooking, reduce heat and cover loosely. Cook until flesh is opaque and flakes easily with fork.
To serve, spoon hot beans onto 4 plates. Top with salmon and mayo sauce.
Tip: To save time in the evening, you can start this marinade in the morning, and cook and assemble at dinnertime.
Serving Size: about 9oz each
Nutritional Information Per Serving:
Calories 440, Total Fat 25g (Saturated Fat 4g, Trans Fat 0g), Cholestrol 90mg, Sodium 370mg, Carb 18g, Fiber 3g, Total Sugar 3g, Added Sugar 0g, Protein 35g, Vitamin D 50%, Calcium 6%, Iron 15%, Potassium 20%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.