Blackened Salmon with Mexican Vegetable Soup
Servings: 1
Ingredients
Directions
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¼ tbsp extra virgin olive oil
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¼ small red onion, finely chopped
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¾ cloves garlic, crushed
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½ tsp oregano
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¾ tsp ground cumin
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½ tsp creole seasoning
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¼ tsp ground chilli powder
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⅛ cup red bell pepper, chopped
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¼ cup carrot, chopped
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1¼ cups vegetable stock
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¼ can fire-roasted tomatoes
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¼ cup corn
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¼ can black beans, drained and rinsed
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1 medium salmon fillets
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¼ tbsp extra virgin olive oil
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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.
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Add onion and cook stirring frequently until softened.
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Add garlic and spices and cook until fragrant.
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Add chopped vegetables and cook, stirring frequently for 1 to 2 minutes.
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Add stock and tomatoes.
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Bring to a boil.
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Reduce heat to medium-low and simmer partially covered 10-15 minutes or until vegetables are tender.
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Add beans and corn.
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Cook for another 5 minutes to heat through.
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Taste and adjust seasonings.
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Ladle into bowls and sprinkle with fresh cilantro.
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Next, prep the salmon by seasoning each side of the salmon fillets with 1-2 teaspoon of the blackening seasoning mix each side.
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Heat large stainless steel or cast-iron skillet over medium-high heat.
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Add the olive oil.
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Place salmon fillets in the pan and cook until lightly charred and crisp, cook for 2 to 3 minutes.
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Flip and cook until the flesh flakes easily for another 1 to 2 minutes.
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Serve with soup.