Cumin Salmon with Black Bean & Corn Salsa

Cumin Lime Salmon

 

Hey everyone!! I am so happy the weekend is almost here… although I had a fun last weekend, it was also incredibly jam-packed and I didn’t a lot of rest in which I really rely on from such busy weeks.

My best friend Kim, from my hometown in northern California, came to visit me here in LA and we spent Friday night having some wine and catching up, and then spent the whole day Saturday in Disneyland! We got lucky because it wasn’t too busy so it was a good time and we got to ride what we wanted.

Radiator Springs in Cars Land!!

Tower of Terror!

 

Cars Land is amazingggg – it looks just like the movie! And the main ride, Radiator Springs, is incredible!! It’s so much more that meets the eye. If you get the chance, you gotta go and check it out! A little tip we learned about Radiator Springs — since the wait time is insanely long, wait in the single rider line and it only takes like 20 – 30 minutes!! And it’s likely you get put in the same car as at least one person in your group! Kim and I ended up next to each other afterall! Woohoo! Oh and don’t wear your ears or hats, they will attempt to fly off – as you can see from our photo we are both hanging onto them for dear life! haha

Anyway, after Kim left on Sunday morning I went for a run in Santa Monica, and Sunday night Jake and I were lucky enough to score some free tickets online to a taping of Blake Shelton’s Christmas show that will air on abc. We got sat front, CENTER, and it was so awesome!! Blake is adorable and hilarious and I think Jake and I both love him now. Haha. I may not have shared with ya’ll yet, but I am a country FANATIC. Not only do I sing country for fun, but I just have an overall passion for the genre. So this was really an awesome experience!! Even though it kept us up later than we would normally be up on a work night, I would do it 1,000 times over! Watch the show on ABC — I don’t know the air date yet, but I would assume around Christmas. It’s called Blake Shelton’s Not So Family Christmas — and you may just see our beaming faces in the audience! (I will probably post about the air date once I know!)

SO that was my busy weekend. So this week we decided to just chill out and do nothing on the weeknights. I was craving salmon — we normally bake it up with some lemon and garlic, while delicious, I wanted something different! I used a recipe from my friend Melissa’s blog – her awesome cayenne rubbed salmon — as inspiration and put my own spin on it!

I decided to rub the salmon with cumin, cayenne, and salt and douse it in some lime juice and baked it up so it was nice and crispy. I happened to have some corn and black beans on hand, as well as some prepared pico de gallo. I mixed that up with some fresh cilantro to make a light and tasty salsa to top the salmon with. Jake always mixes sour cream with some Tapatio to make an easy spicy cream sauce. So I decided to have that on the side to top the salmon with as well.

It turned out sooo good. I can’t wait to make it again! Try it out!

Cumin Lime Salmon

Cumin Lime Salmon

 Callie Cooks Cumin Lime Salmon with Black Bean & Corn Salsa and a Spicy Cream Sauce

makes 4 servings

Ingredients:

Salmon

Four 4-oz salmon fillets, skinned

1/2 tsp. ground cumin

1/8 tsp. cayenne pepper

1/8 tsp. salt

1/4 cup lime juice

Salsa

1/2 cup canned black beans, drained and rinsed

1/2 cup canned corn, drained (or thawed from frozen)

1/4 pico de gallo

3 tbsp. chopped fresh cilantro

1/8 tsp. salt

cumin and cayenne to taste

Spicy Cream Sauce

1/3 cup light sour cream

1 tbsp. Tapatio or hot sauce of your choice

 

Directions:

Preheat oven to 375 degrees. Spray a baking dish with nonstick spray.

Combine cumin, cayenne, and salt in a small bowl. Evenly rub all sides of salmon fillets with seasoning mixture. Place fillets into baking dish and top with lime juice. Bake in the oven until cooked through, about 25 minutes. Depending on thickness of salmon, this will vary. Salmon is cooked through when it flakes when scraped with a fork.

Meanwhile, combine all salsa ingredients. Keep at room temperature.

Combine sour cream with hot sauce and mix well. Add more hot sauce to taste, if you like.

Once salmon is cooked through, top each with salsa and serve with cream sauce.

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