Updated 07/28/2012 05:00 AM
Recipe: Corn Tortilla Crusted Salmon with Corn, Zucchini and Black Beans
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4 7-8 ounce salmon fillets(or two fillets cut in half for smaller servings)
approx 1 1/2 cups ground corn tortilla chips
approx. 1/2 cup all-purpose flour
1 large egg, beaten
1 medium onion, peeled and diced
1 medium zucchini, deseeded and diced
2-3 ears corn, kernels removed
1/2 tsp ground cumin
approx. 1 cup canned black beans
approx. 1 cup diced tomato
1/3- 1/2 cup chopped cilantro
Once the vegetables are cut and good to go, coat the salmon with the ground corn tortilla chips by adding those to a large shallow bowl and then dredging the salmon first in all-purpose flour in another shallow bowl, then in a bowl with a beaten egg and, finally, all around in the bowl with the chips, placing the coated salmon on a clean plate as you go.
Next, get the vegetables going by sauteing 1 medium diced onion in a little vegetable oil to soften.
When you're happy with that, add 1 medium, deseeded and diced zucchini and the kernels of corn from 2-3 ears of corn and cook that along until the zucchini is tender crisp.
At that point, add a good sprinkling of ground cumin and as many canned black beans as you like. Toss those around and let them warm through, and then add a good handful of diced tomato and chopped fresh cilantro, toss to combine, season to taste and turn the heat off.
Use another large nonstick pan, with a splash of vegetable oil, to cook the salmon on medium high heat, cooking it evenly on all sides until it is lightly browned and just cooked through.
You may need to add a little more oil to the pan as you're browning the salmon up all around and, once it is cooked to your liking, serve it over the top of the corn and zucchini.
For smaller portions, cut two 8-ounce boneless, skinless salmon fillets in half lengthwise for two 4-ounce servings instead.