Kimberly Lewis

Spice Seared Salmon and Black Bean Bowl

Salmon is one of our go-to’s on weeknights. What makes it such a great option is that it’s adaptable to a variety of flavors/cuisines and is a pretty forgiving fish to cook. You’re not likely to over cook it and it’s less likely to fall apart on you in the pan. This recipe is made with ingredients I often already have in the fridge and pantry, so it’s an easy option to whip up after a busy day! (Recipe below)

Spice Seared Salmon and Black Bean Bowl

Serves 4

For the Salmon

1 tbsp olive oil

1 lb salmon, with or without skin

1 tsp chili powder

1 tsp cumin

1 tsp smoked paprika 

Salt and pepper to taste

Add the olive oil to a medium saute pan. Heat to medium high heat. Pat the salmon dry with paper towels. Coat evenly with seasoning. Place seasoning side down and cook for 10 minutes. Once seasoning is seared, reduce heat and flip to cook on the other side for another 10 minutes. 

For the Black Beans

1 tbsp olive oil 

3-5 cloves garlic, sliced

1 tbsp honey

1 tsp salt

1 can black beans, undrained

Heat olive oil in a medium saucepan with garlic. Cook until fragrant, 2 minutes. Stir in honey and salt. Add the black beans. Reduce heat to simmer. Cover until ready to serve.

For the Veggies

1 tbsp olive oil

½ cup yellow onion, diced

½ cup green bell pepper, diced

1-2 serrano peppers, sliced

1 cup corn (about 2 ears)

Juice of 1 lime

Heat olive oil in a large saute pan over medium heat. Add the onion. Cook for 1 minute. Add the bell pepper. Cook for another 2-3 minutes, until partly softened. Add the serrano pepper. Cook for another 2-3 minutes. Add the corn. Cook for another 1-2 minutes. Add lime juice, reduce heat and set aside. If needed sticking to the pan, add ¼ cup water to loosen. 

To Serve 

Greek yogurt

Cilantro, chopped

Lime wedges

Serve layered in a bowl starting with beans, veggies and then salmon. Enjoy topped with a tbsp of greek yogurt, cilantro and a wedge of lime.

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