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Salmon Dinner
Karina used leftovers from dinner to make this fresh salmon dinner, paired with rice, beans and grilled asparagus. (Photo: Karina Arnold)
Karina Arnold experimented with leftovers from Mexican restaurant Caliente to make a fresh, delicious meal.
1 lb. salmon filet
8 asparagus spears
Cilantro lime rice, pico de gallo and black beans (Karina used leftovers from the restaurant Caliente)
Olive oil or pat of butter to grease pan
Salt, pepper, chili flakes and cilantro to season
Heat skillet with butter over medium-high heat. Season salmon with salt, pepper, and chili flakes then place skinless side of salmon on skillet. Cover and let simmer for seven minutes. Uncover, peel skin off, season and flip. Cover and simmer for seven minutes.
After fully cooked, use leftover oils from salmon to reheat rice, beans and grilled asparagus. Place in dish and top with pico de gallo. Enjoy!
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