Having been invited to present a display on healthy food choices at a local health fair recently, I complied a list of super foods, which spurred me to go into the recipe archives and locate some great recipes to share. My favorite, also showcased on the cover of my cookbook, is:

salmon with black bean salsa



One 1 – 11?4 pound salmon fillet, skinned, or salmon steaks, skin and bones removed
2 tablespoons Kosher salt
6 tablespoons brown sugar
1 tablespoon unsalted butter
1 tablespoon olive oil
 salt and pepper
1 recipe black bean salsa (recipe follows)
16 to 24 asparagus spears, steamed 

Preheat oven and baking sheet to 425°F. Divide fillet into 4 serving portions if necessary. Place fillets in a zip-top bag, in a shallow pan. Dissolve salt and sugar in 1 cup hot water, add an additional 2 cups cold water. Pour brine mixture into bag with salmon. Seal and pace in refrigerator for one half hour.

Remove salmon from brine, pat dry. Allow salmon to come to room temperature, about 15 minutes. Heat butter and olive oil in large heavy skillet over high heat. Place fillets in heated pan, cook 2 minutes on each side, until golden brown. Remove to heated baking sheet; season with salt and pepper to taste. Place in preheated oven; cook 5 to 10 minutes, until internal temperature of salmon reaches 135°F. Remove from oven, tent with foil. Let stand 2 to 4 minutes, until internal temperature reaches 145°F. Serve immediately.    

To serve: Arrange asparagus spears in center of plate. Place salmon on top with salsa. Serve immediately. 

Serves 4.


black bean salsa

2 tomatoes, seeded and diced
¼ to ½ cup whole kernel corn
¼ cup black beans, rinsed and drained
2 tablespoons roasted red pepper, diced
2 green onions, thinly sliced
2 tablespoons green chilies, diced
1 clove garlic, minced
1 to 2 tablespoons pepper vinegar, or white wine vinegar
½ tablespoons Extra-virgin olive oil
2 teaspoons minced parsley
½ teaspoon oregano
salt and pepper to taste

 Combine vegetables and vinegar. Add oil and herbs, correct seasonings. Let stand 30 minutes, refrigerate to store. 


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