Lemon Salmon with Black Beans & Veggies
This nutrient rich meal is a cinch to put together and is so full of flavor, you almost forget how high it is in antioxidants. I am using broccoli and tomatoes in this recipe but any combination of veggies will do.
- 2 pounds salmon, cubed
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 lemon
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 teaspoons cornstarch
- Salt & Pepper to taste
Grate 1 tablespoon of lemon zest onto a small plate and juice the rest of the lemon. Then combine the lemon juice, soy sauce, chicken broth and cornstarch into a bowl together and stir. Set aside. Place a large pan on the stove over medium heat and add the olive oil and garlic. Saute for a few minutes and then add the salmon. Season with salt and pepper.Gently cook the fish until all sides are lightly browned and using a spatula, remove the salmon from the pan and cover to keep warm. In the same pan add the veggies and the black beans along with the lemon sauce. Stir-fry the mixture for 3-4 minutes until the broccoli is tender crisp. Add the salmon back into the pan and toss lightly until everything is combined. Sprinkle with lemon zest. Serve over rice, couscous or quinoa.
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