Salmon with Corn and Bean Salsa

Salmon with Corn and Bean Salsa

Salmon with Corn and Bean Salsa


For the Salmon:

1 large salmon fillet, or 4 smaller salmon steak portions, skinless and boneless

2 tsps. Old Bay seasoning

1 tsp. black pepper

2 tsp. garlic powder

1 tsp. paprika

1/8 tsp. cayenne pepper

1 lime, zest and juice

2 T extra-virgin olive oil


For the Corn & Bean Salsa:

2 tomatoes, diced

1 bunch green onions, chopped

2 - 15 oz. cans black beans, drained and rinsed

1 - 11 oz. can Mexican style corn, drained

1 - 10 oz. can diced tomatoes with green chile

1 jalapeno pepper, seeded and chopped finely

1 to 2 T fresh cilantro


Cole’s Breadsticks



Heat Cole’s Breadsticks according to instructions on package.

Rinse salmon, pat dry and drizzle with extra-virgin olive oil. In a small bowl, mix your seasoning blend ingredients together except for the lime zest and juice. Rub seasoning blend well onto all sides of the salmon. Top with the lime zest and juice. Bake or grill until cooked throughout. While salmon is cooking, using a medium bowl, mix together the ingredients for the Corn & Bean Salsa. Spoon a couple tablespoons of the Corn & Bean Salsa onto a dish and place the salmon on top. Serve with toasted Cole’s Breadsticks.