Pepper-Crusted Salmon with Pinto Bean Salsa Recipe

Ingredients

• 4 boneless salmon fillets (about 6 ounces each)
• 1 tablespoon paprika
• Salt and pepper to taste
• 1 medium onion, minced
• 2 tablespoons Crisco® Pure Olive Oil, divided
• 1 can (14-1/2 ounces) diced tomatoes, preferably with roasted red peppers or roasted garlic, undrained
• 1 cup fresh or frozen corn
• 1 can (15.8 ounces) Bush's® Pinto Beans, undrained
• 1 cup diced roasted red pepper
• 1 can (8 ounces) tomato sauce
• 2 tablespoons minced fresh cilantro, basil or parsley

Directions

• Sprinkle top side of salmon with paprika, salt and a heavy coating of pepper. Rub spices into fish; cover and refrigerate. In a large saucepan, cook onion in 1 tablespoon oil about 5 minutes or until onion is just beginning to brown, stirring occasionally.
• Add tomatoes and corn; cook 5 minutes. Add beans, roasted red peppers and tomato sauce. Season with salt, red pepper and cilantro. Simmer for 10 minutes. Meanwhile, heat remaining oil in a large skillet. Place salmon, top side down, in pan. Cook 4 minutes; carefully turn salmon over and cook an additional 4 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Pepper-Crusted Salmon with Pinto Bean Salsa published in Taste of Home Cooking School Collection Fall 2005, p33