West Salmon Recipe
Grilled dried chile rubbed salmon served over Spanish saffron rice, topped with a black beans and roasted corn relish.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
In a medium saucepan, cook the Spanish saffron rice according to package instructions. Set aside once cooked.
- 2
Season the Salmon
In a small bowl, mix the dried chili powder, olive oil, salt, and pepper to create a rub. Rub this mixture over both sides of the salmon fillets.
- 3
- 4
Make the Relish
In a bowl, combine the black beans, roasted corn, diced red onion, chopped cilantro, lime juice, salt, and pepper. Mix well to combine.
- 5
Serve
To serve, place a scoop of saffron rice on each plate, top with a grilled salmon fillet, and finish with a generous portion of the black beans and corn relish.
