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