- Prep Time:20 mins
- Cook Time:15 mins
Mexican Style Crispy Skin Salmon Fillets
+1 Kidney Beans
This Mexican style dish is cooked exactly the way salmon should be cooked – crispy on the outside and tender on the inside. Served on red kidney beans, seasoned with onion, garlic and chilli for maximum flavour, this one is perfect for a warm evening meal!
Original recipe by Em's Food For Friends | 1.12.15
+1 1 CAN (420g) EDGELL RED KIDNEY BEANS
- 1 tablespoon olive oil
- 1 red onion, finely diced
- 2 cloves garlic, finely chopped
- 1 long red chilli, seeds discarded and finely chopped
- 1 pinch cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 x 200gm salmon fillets, skin on
- 1 cup water
- 50g baby spinach leaves, roughly chopped
- 1 bunch coriander, roughly chopped
- Juice of ½ lime
- Sea salt & pepper
- 1 punnet assorted cherry/grape tomatoes, quartered and chopped
- 1 long green chilli, seeds discarded and finely chopped
- ½ red onion, very finely diced
- ½ avocado, finely diced
- 2 tablespoons extra virgin olive oil
- Juice of 1 lime
- Sea salt & pepper
- Coriander sprigs, lime wedges for garnish
Heat a large heavy based pan and add the olive oil. Lightly fry the onion, garlic and chilli until the onion is soft and then add the cayenne pepper, cumin and ground coriander. Fry for 1 minute or until fragrant.
RESERVE 2 TABLESPOONS LIQUID AND DRAIN REMAINING EDGELL RED KIDNEY BEANS. ADD TO PAN WITH RESERVED LIQUID.
Reduce the heat and allow the bean mixture to simmer, stirring often. Add a little water to the beans and give them a light mash with the back of a spoon. Continue adding a little more water if you think they are drying out too much.
Meanwhile prepare the fish, lightly rub a little olive oil into the skin and flesh sides of the fillets and season to taste.
To make the salsa, combine all the ingredients and half the coriander in a large bowl and toss well to combine. Don’t over stir as the avocado will go mushy. Season to taste.
Heat a heavy based frypan over high heat and add the salmon fillets, skin side down. Cook for approximately 3-4 minutes or until skin is crispy. Turn and cook for a further 3-4 minutes. Remove from the heat and allow to rest while you finish the beans.
Turn the heat up on the beans and add the baby spinach, remaining half of coriander and lime juice. Stir continually until the spinach has wilted. Season to taste. Divide the bean mixture between four serving plates. Top with the salmon and spoon over the salsa. Pour over any remaining juices from salsa and top with coriander sprigs.
Ensure all scales and bones are removed from salmon before cooking.
Healthy Tip: As salmon can be salty, omit salt and season with pepper or add additional herbs for extra flavour.