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Blackened Salmon With Avocado-Corn Salsa
C. Wirthy Blackened Salmon, irresistibly flavorful, served atop a bed of aromatic rice and beans, and garnished with a vibrant and refreshing avocado corn salsa.
Serves: 2
Prep Time: 10 mins
Cook Time: 15-20 mins
C. Wirthy Blackened Salmon
Ingredients
- 2 ea C. Wirthy Blackened Salmon
For the Rice & Beans
- 1/2 cup White Rice
- 1 cup Canned Kidney Beans, drained
- 1 tbsp Cilantro, chopped (w/ stem)
- 1 ea Lime zest & juice
For the Avocado-Corn Salsa
- 3/4 cup Avocado medium dice
- 1/4 cup Red Onion, small dice
- 1/4 cup Yellow Corn
- 1/4 cup Grape Tomatoes cut in half
- 2 tbsp Red Bell Pepper, diced
- 2 tbsp Green Bell Pepper, diced
- 1 tbsp Olive Oil
- 2 ea Lime zest & juice
- 2 tbsp Cilantro, chopped (w/ stem)
Directions
- Thaw and prepare the Salmon according to it’s package instructions.
For the Rice & Beans
- Prepare the white rice according to it’s package instructions.
- Strain and rinse the kidney beans. Fold the cilantro, kidney beans and zest and juice from the lime into the fully cooked rice.
For the Avocado-Corn Salsa
- Add all of the ingredients for the salsa to a medium bowl and mix well to combine.
To Plate: - Divide the rice & beans mixture equally between two plates. Top with a fully
cooked portion of Salmon and add a generous serving of the avocado-corn
salsa.
