Merritt Bates-Thomas is back for another edition of What's Cookin'? and she is serving up Salmon & Summer Salad.
Merritt Bates-Thomas

1lb. salmon fillet

Lettuce (Bibb, Arugula, or Leaf Lettuce)

1 15 oz can black beans

2 ears corn, pan-roasted

Fresh cherry tomatoes - about 10


1/4 tsp cumin

1 fresh lime

1 avocado

You can also add sliced bell pepper and diced red onion

Preheat oven to 350 degrees.  In a baking dish drizzled with olive oil, place the salmon fillet.  Cook for about 10 minutes or until salmon is cooked and not dry.  Drain black beans well and place in a mixing bowl. Cut kernels from corn ears and roast in a non-stick skillet over medium to medium-high heat until kernels begin to brown. Add to mixing bowl with beans.  Slice 10 cherry tomatoes in half and add to bean mixture.  Add chopped fresh cilantro and cumin. Add the juice of 1/2 fresh lime and toss mixture to blend flavors.  Arrange lettuce on plates.  Add a salad, salmon, and sliced avocado for serving.


Serves 4



Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.




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