Recipes

Ingredients for the Salmon

1 tsp smoked paprika

1½ tsp brown sugar

½ tsp chipotle chili powder

½ tsp ground cumin

½ a tsp kosher salt

¼ tsp black pepper

½ tsp unsweetened cocoa powder

juice of 1 lime

4 x 6 oz Alaskan wild salmon fillets

olive oil spray

lime wedges for serving

Ingredients for the Beans & Corn

1 (15 oz) can Lodi Black Beans, drained & rinsed

1 (15 oz) can Lodi Whole Kernel Corn, drained & rinsed

¼ cup red onion, finely diced

3 tbsp finely minced cilantro

1 tsp olive oil

2 tbsp freshly squeezed lime juice

kosher salt to taste

Method

1. Combine all the spices in a small bowl, paprika to cocoa powder.

2. Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.

3. Meanwhile, in a large sauté pan, heat oil over medium heat.

4. Add onions and sauté 2 minutes; add beans, corn and salt and cook until heated through, about 6 – 8 minutes.

5. Remove from heat and toss in cilantro and lime juice.

6. Heat a clean outdoor grill (make sure the grates are clean and lightly oiled) or if cooking indoors a lightly oiled grill pan over high heat.

7. When hot, grill the salmon covered for about 8 to 10 minutes or until the fish is opaque throughout.

8. Serve with black beans, corn and lime wedges.

9. This recipe serves 4 people.