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Kosher Black Bean and Salsa Salmon Recipe


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Salmon is a big winner, cold or warm, in terms of taste. Even among non-fish eaters, salmon often goes over well.

Black Bean and Salsa Salmon

Prep: 1 min
Total: 1 hr, 25 min
Yield: 6 servings


    6 salmon fillets, about 3 pounds
    1 (16-ounce) jar prepared hot salsa
    1/4 cup canned black beans, drained
    1 ripe Hass avocado, peeled, pitted and sliced (optional)


  1. Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
  2. Rinse salmon and pat dry. Place in prepared pan.
  3. Mix salsa and black beans in a bowl and pour over salmon.
  4. Bake, uncovered, at 350 degrees for 25 minutes.
  5. Garnish with sliced avocado, if desired.

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About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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