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Kosher Black Bean and Salsa Salmon Recipe
 

September 21st 2010

Contributed by:

Jamie Geller

black-bean-and-salsa-salmon-100
 

 

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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

Ingredients:

    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)

Preparation:

  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.

Posted in

Blogs , Quick & Kosher

About Jamie Geller

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Jamie Geller is the only 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 as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

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