So I was looking over my Pinterest board.
For the third time today.
The minutes I’ve devoted to you here and there must surely have added up to days by now.
I have thoroughly enjoyed every minute though.
So far, I’ve found 34 dream kitchen designs. 110 dream vacation destinations. And 800+ tasty-looking recipes from other bloggers.
Clearly, I’m not going to get to all of this in my lifetime.
Or maybe any of this in my lifetime.
It’s just fun to look.
The most entertaining for me though, are the quote pins.
Some make me smile:
“If you think a minute goes by really fast, you’ve never been on a treadmill” -Pinterest Source
“When a girl says she’ll be ready in 5 minutes, she’s using the same time scale a guy is when he says the game has 5 minutes left” -Pinterest Source
And some really do inspire:
“The Struggle is part of the Story” – Pinterest Source
“When you have to make a hard decision, flip a coin. Why? Because when that coin is in the air… you suddenly know what you’re hoping for.” – Pinterest Source
And here is my latest Pin: southwest salmon with black bean-corn salsa.
This is a very flavorful southwest salsa with black beans, bell peppers, fresh herbs, spices, and fresh corn from the cob.
It happens to be a wonderful complement to grilled salmon.
The dish is zesty, rich, savory, with a little hint of spice.
And an added bonus: overflowing with nutritious superfoods too.
Here are the key ingredients for this dish. Lots of healthy stuff.
Begin by preparing some fresh corn on the cob.
Peel the husks off the corn and break off any stems.
Place the corn in a large pot of water and bring to a boil.
The corn should cook quickly, in just five minutes.
Remove the corn with tongs and allow to cool on a large plate or cutting board.
When the corn is cool enough to handle, grab a large mixing bowl and hold one ear of corn in the bowl, vertically, with the stem side down.
Grab a small serrated knife and slice down the cob, allowing all the corn kernels to fall into the bowl.
Time Saver: this salsa can be prepared in no time if you swap out fresh corn and use frozen corn kernels instead.
Next, grab a clove of garlic, place your knife flat over it and press down with your palm or fist, smashing up the garlic.
Peel off the skin and run your knife through the garlic in every direction, mincing it up.
Hold a red bell pepper upright on your cutting board and slice down each of the four sides surrounding the stem. Toss out the stem.
Then cut your first quarter of bell pepper into thin strips lengthwise.
Run your knife in the opposite direction, dicing up the pepper.
Next, chop up some fresh herbs.
Grab a handful of cilantro and use your knife to slice off a handful of the leaves.
Arrange the leave in a tight pile, and run your knife through in every direction, chopping it up.
Then use some kitchen shears (or a sharp knife) to chop up some fresh chives.
Last herb: oregano.
Use your finger and thumb to slide down the stem, top to bottom, pulling off all the oregano leaves along the way.
Then pile them up and chop them up, same as the cilantro.
Time Saver: dried oregano also works well in this recipe in place of fresh.
Grab a can of black beans and throughly drain and rinse them.
Black beans are one of several superfoods in this dish.
Their deep, dark color indicates the high level of antioxidants (key for helping the body fight cancer and aging) found in black beans.
They’re full of protein (to keep you feeling full and satisfied for hours) and soluble fiber (to dramatically reduce the risk of heart attack and stroke).
Black beans have also been shown to boost metabolism.
Now heat up some olive oil in a large sauté pan over medium heat.
Cook the garlic for a couple of minutes, until it’s softened.
Then add the bell pepper and cook a couple of minutes more.
Then add the corn and black beans and cook until everything is nicely heated through.
Remove the salsa from the heat.
Add some extra virgin olive oil and some red wine vinegar.
Squeeze the juice from about one-half of a lemon.
Stir in all the fresh herbs you chopped.
Then add some cumin and crushed red pepper flakes.
My recipe call for 1/2 teaspoon of crushed red chili flakes, for just a hint of heat.
If you like your dinner on the spicy side, add more.
Season well with salt.
Stir until everything is nicely combined.
Next, grill up the salmon.
Prepare the grill for low heat.
If you have the choice, wild (versus farmed) salmon is always best – you can really taste the difference.
Season the salmon with salt and pepper.
Place the salmon pink-side-down and allow it to cook for about 5-7 minutes.
Do not move it or touch it until you’re ready to flip.
When the salmon is cooked, it should release easily from the grill (when the fish sticks to the grill, it may be a sign it’s not ready to be flipped yet).
Next cook the salmon skin-side-down for another 5-7 minutes.
Remove the salmon from the grill and spoon the black bean-corn salsa all over the top.
This dish is exactly what you might expect from a Southwest-style grilled salmon: bursting with tons of unique, tasty flavors.
The black beans are rich and satisfying, the corn is slightly sweet.
There’s a hint of spice and also a hint of zestiness from the lemon and red wine vinegar.
This is the kind of yummy dish that makes you completely forget it also happens to be filled with very nutritious, vitamin-packed healthy ingredients.
Here is the complete, printable recipe:
Prep: 15 minutes
Cook: 15 minutes
Yield: 4 servings
- 1 pound wild salmon
- 2 tablespoons plus 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1 bell pepper, diced
- 15-ounce container black beans, drained and rinsed
- ¾ cup corn kernels, fresh (1 ear) or frozen
- 1½ tablespoons red wine vinegar
- 1½ tablespoons freshly squeezed lemon juice
- 1 tablespoon oregano, chopped
- 1 tablespoon chives, chopped
- 1 tablespoon cilantro, chopped
- 1 teaspoon cumin
- ½ teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper
- Prepare the grill for low heat.
- Season the salmon with salt and pepper. Place the salmon on the grill, pink-side-down, and cook for about 5-7 minutes. Flip (the fish should release easily from the grill when ready) and cook skin-side-down for about 5-7 minutes. Remove from the grill.
- Meanwhile, heat 2 tablespoons olive oil over medium heat in a sauté pan. Cook the garlic until lightly softened, about 2 minutes. Add the bell pepper and cook about 2 minutes more. Add the corn and black beans, stir, and cook until corn and beans are heated through.
- Remove from the heat and add: 2 tablespoons extra virgin olive oil, vinegar, lemon juice, oregano, chives, cilantro, cumin, and crushed red pepper flakes. Season to taste with salt.
- Stir until well combined.
- Spoon the black bean-corn salsa over the cooked salmon, and serve.