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

1

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

2

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

3

Make the marinade: whisk together all the marinade ingredients.

4

Thread the salmon and onion onto the four skewers.

5

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.

6

Refrigerate for 15 minutes to let the flavors soak in.

7

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

8

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.

9

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

10

Plate the salmon and beans separately and serve while hot.