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ALL OF THE BEANS.
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Pepper Crusted Salmon with Pinto Beans, Corn and Tomatoes
Pepper- and paprika-rubbed salmon fillets are quickly cooked in oil and served with a hearty sauce made of tomatoes, corn and our tender Pinto Beans. These recipes were created with our gluten-free friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer!
- Prep Time
15 Mins
- Cook Time
20 Mins
- Serves
4
Ingredients
- 1 can (16 oz) Bush's® Pinto Beans, undrained
- 4 - 6 oz boneless, skinless salmon fillets
- 1 Tbsp paprika
- Salt and pepper to taste
- 2 Tbsp olive oil, divided
- 1 onion, minced
- 1 can (14.5 oz) tomatoes with roasted red peppers, liquid reserved
- 1 cup corn kernels (fresh or frozen)
- 1 can (8 oz) tomato sauce
- 2 Tbsp fresh cilantro, basil or parsley
Cooking Instructions
- 1SEASON
Sprinkle top side of salmon with paprika, salt and a heavy coating of pepper. Press spices into fish, cover and refrigerate.
- 2HEAT
Heat 1 tablespoon oil in large saucepan, over medium heat, and add onion.
- 3BROWN
Cook until onion begins to brown, about 4 minutes.
- 4ADD
Add tomatoes, peppers and corn; cook 5 minutes. Add beans, liquid from tomato can and tomato sauce.
- 5SEASON
Season with salt and pepper.
- 6SIMMER
Simmer for 8 minutes.
- 7COOK
While sauce is simmering, heat remaining oil in large skillet and place salmon top side down in pan; cook 4 minutes. Carefully turn salmon over and cook other side for 4 minutes.
- 8SERVE
Pour sauce over salmon to serve.