Blackened Salmon with Mexican Vegetable

Blackened Salmon with Mexican Vegetable Soup

Servings: 1

Ingredients

Directions

  • ¼ tbsp extra virgin olive oil

  • ¼ small red onion, finely chopped

  • ¾ cloves garlic, crushed

  • ½ tsp oregano

  • ¾ tsp ground cumin

  • ½ tsp creole seasoning

  • ¼ tsp ground chilli powder

  • ⅛ cup red bell pepper, chopped

  • ¼ cup carrot, chopped

  • 1¼ cups vegetable stock

  • ¼ can fire-roasted tomatoes

  • ¼ cup corn

  • ¼ can black beans, drained and rinsed

  • 1 medium salmon fillets

  • ¼ tbsp extra virgin olive oil

  • ¾ tbsp blackening spice

  •  Start by making the soup by heating oil in a large heavy-based saucepan over medium-high heat.

  • Add onion and cook stirring frequently until softened.

  • Add garlic and spices and cook until fragrant.

  • Add chopped vegetables and cook, stirring frequently for 1 to 2 minutes.

  • Add stock and tomatoes.

  • Bring to a boil.

  • Reduce heat to medium-low and simmer partially covered 10-15 minutes or until vegetables are tender.

  • Add beans and corn.

  • Cook for another 5 minutes to heat through.

  • Taste and adjust seasonings.

  • Ladle into bowls and sprinkle with fresh cilantro.

  • Next, prep the salmon by seasoning each side of the salmon fillets with 1-2 teaspoon of the blackening seasoning mix each side.

  • Heat large stainless steel or cast-iron skillet over medium-high heat.

  • Add the olive oil.

  • Place salmon fillets in the pan and cook until lightly charred and crisp, cook for 2 to 3 minutes.

  • Flip and cook until the flesh flakes easily for another 1 to 2 minutes.

  • Serve with soup.