Black Bean Salmon Bowl With Avocado-Herb Sauce and Orange Salsa
High in omega-3s, protein and fiber, this meal is dressed with a piquant avocado-herb sauce made with raw cashews, avocado, fresh cilantro and basil, and lime juice.
Ingredients
Avocado-Herb Sauce
- 1 cup raw cashews
- 1 cup cilantro, leaves and stems
- ½ cup loosely packed basil leaves
- ½ avocado
- 2 tbs. lime juice (about 1 lime)
- 1 tsp. sea salt
Orange Salsa
- ½ cup chopped grape tomatoes
- 1 orange, peeled, seeded, and chopped
- ¼ red onion, minced
- ½ tsp. sea salt
Salmon and Beans
- 1 2-2½ lb. skin-on salmon filet
- 2 tbs. extra-virgin olive oil, divided
- 1 tsp. sea salt, divided
- 1 small onion, minced
- 2 cloves garlic, minced
- ½ tsp. cumin
- ½ tsp. dried oregano
- 1 15-oz. can black beans with liquid
Directions
STEP 1
Cover the cashews in water and soak for at least 30 minutes. Heat oven to 400 degrees F and line a sheet pan with parchment paper.
STEP 2
While the cashews are soaking, make the salsa. Stir together the tomatoes, orange, red onion, and salt in a small bowl.
STEP 3
Place the salmon skin-side down on the prepared sheet pan. Drizzle with 1 tablespoon of the olive oil and season with ½ teaspoon of the salt. Bake the salmon until the flesh is opaque and flakes easily with a fork, about 20 to 25 minutes.
STEP 4
While the salmon is baking, heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add the onion and cook until translucent, about five to seven minutes. Add the garlic and stir until fragrant, about 30 seconds.
STEP 5
Add the cumin, oregano, and black beans with their liquid, and stir to combine. Add the remaining ½ teaspoon of the salt and lower the heat to a simmer while you finish the sauce.
STEP 6
In a blender or food processor, blend the cashews and their soaking liquid, cilantro, basil, avocado, and lime juice until smooth. Season with salt.
STEP 7
Remove the black beans from the heat, then add a scoop of black beans and a piece of salmon to each plate. Top with sauce and salsa to serve.
Photography: Terry Brennan; Food Stylist: Betsy Nelson
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