Servings: 1

Ingredients

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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

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•  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.