4 salmon fillets (1 1/2 lb), skin removed
4 teaspoons molasses bacon (or mesquite) seasoning
1 tablespoon canola oil
4 teaspoons unsalted butter
1.Preheat large sauté pan on medium-high 2-3 minutes. Rub seasoning onto both sides of salmon (wash hands).
2.Place oil in pan, then add salmon; cook 2-3 minutes each side or until fish is 145°F (or opaque and separates easily). Remove salmon from pan; top each with 1 teaspoon butter. Serve.
4 ears fresh corn, husks/silks removed
6 oz fresh sliced portabellas
4 cloves garlic, coarsely chopped
1 large tomato, coarsely chopped
3 tablespoons fresh cilantro, coarsely chopped
2 tablespoons unsalted butter
3/4 teaspoon kosher salt, divided
1 can reduced-sodium black beans (15-16 oz), rinsed/drained
1/4 teaspoon pepper
Juice of 1 lime
1/4 teaspoon hot pepper sauce
Slice corn from cobs (3 cups); scrape cobs with back of knife to release remaining juices.
Discard stems and gills (dark brown layers) from mushrooms; cut mushrooms into small cubes.
Chop garlic, tomato, and cilantro.
Preheat large sauté pan on medium-high 1-2 minutes. Melt butter in pan, then add corn; cook and stir 2-3 minutes or until slightly browned.
Stir in mushrooms, garlic, and 1/2 teaspoon salt; cook and stir 2-3 minutes or until mushrooms soften.
Reduce heat to low. Stir in tomatoes, beans, pepper, and remaining 1/4 teaspoon salt; cook 1-2 minutes or until hot. Remove pan from heat. Squeeze lime for juice (1 tablespoon) over mixture, then stir in pepper sauce and cilantro. Serve. (Makes 6 servings.)
First Coast News