Recipe: Mexican Pan Seared Salmon Kabobs

You can have this delicious Mexican inspired meal on the table in under 30 minutes! Protein packed, super healthy & full of flavor!


1 1/2 pound fresh salmon filets, skin removed
1/2 red onion cut into 1 inch pieces
For the marinade
1/3 cup olive oil
1/4 cup white vinegar
1/4 cup freshly chopped cilantro
1 tbsp fresh lime juice
2 tbsp mild ancho chile powder
1 tsp dry dried oregano
1/2 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp salt
For the beans
2 (15.5 ounce) cans BUSH’S® Black Bean Fiesta™
1/4 cup diced yellow pepper 
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
You will also need
4 wooden skewers


Soak the wooden skewers in water for 30 minutes. This is so they will not burn.

Cube the salmon into 1 inch pieces.  Cut the onion to roughly the same size, peeling off each piece into one layer.

Make the marinade: whisk together all the marinade ingredients.

Thread the salmon and onion onto the four skewers.

Place them in a shallow dish so they are flat. Cover with the marinade. With clean hands make sure the marinade covers all sides of the salmon.

Refrigerate for 15 minutes to let the flavors soak in.

Pour 1 tbsp of olive oil into a 12″ cast iron skillet over medium-high heat. 

When the pan is hot, place the skewers in the pan. Cook for about 5 minutes on the first side. Flip and cook another 2-3 minutes or until the salmon is done to your liking.

Heat the beans on the stove top or microwave. Top with the confetti of yellow pepper, onion and cilantro.

Plate the salmon and beans separately and serve while hot.

~ Marla Meridith

Mexican Pan Seared Salmon Kabobs



~ Marla Meridith