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Spicy Salmon with Cilantro Lime Rice & Avocado Black Bean Salsa

Clamato and butter basted spicy salmon filets with cilantro lime rice and a refreshing avocado black bean salsa.
Course: Main Course
Cuisine: Mexican, Mexican-Inspired, Tex-Mex
Servings: 4
Author: Chantilly Patiño

Ingredients

Salmon:

  • 4 salmon filets
  • 2 tbsp garlic powder
  • 2 tbsp smoked paprika
  • 1 tbsp cayenne or ground chipotle (edit to your taste)
  • 1 tbsp onion powder
  • 1 tbsp salt
  • 2 tbsp Clamato Picante Tomato Cocktail
  • 3 tbsp butter (to sauté fish)

Avocado Black Bean Salsa:

  • 2 15 oz cans black beans
  • 3 ripe tomatoes (diced)
  • 1/4 cup red onion (diced)
  • 1/2 jalapeño (seeds removed, finely diced)
  • 2 corn cobs (roasted and trimmed from cob)
  • 2 avocados (cubed)
  • salt (to taste

Cilantro Lime Vinaigrette:

  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1-2 cloves garlic (minced)
  • 1/2 bunch fresh cilantro
  • 1 tsp honey
  • 1/2 tsp salt (adjust to taste)

Cilantro Lime Rice:

  • 2 cups long grain white rice
  • 2 tbsp olive oil
  • 1/4 white onion (diced)
  • 1-2 cloves garlic (minced)
  • 4 cups chicken broth
  • 1/2 bunch fresh cilantro
  • 1 large lime (juiced)
  • salt (to taste)

Instructions

Roasted Corn for the Salsa:

  • Roast corn in foil packets with butter and salt in an oven set to 350 degrees for about 20-30 minutes.
  • Turn halfway through the cooking time.
  • Use bottom rack for more charred corn flavor.

Cilantro Lime Rice:

  • While your corn is roasting, begin cooking your rice.  Add oil to a large skillet or pot and warm to medium heat. Add rice and allow to toast slightly.
  • Reduce heat to low and add onions and garlic. Saute until translucent.
  • Turn heat back up to medium for 1-2 minutes, moving rice to the outer edges of the pan to prevent garlic from burning.
  • Add chicken broth to the pan. Bring to a boil, stir, then reduce heat to a low simmer and cover.
  • Cook 20-25 minutes. Turn off stove and fluff with a fork.
  • Let set for an additional 10 minutes with lid ajar. Add chopped fresh cilantro and lime juice.  Mix rice to combine.

Avocado Black Bean Salsa:

  • While your rice is simmering, rinse black beans and add them to a large bowl, along with diced red onion, avocados, tomatoes and jalapeño.
  • Remove corn kernels from cob and add to the salsa once they have cooled.

Cilantro Lime Viniagrette:

  • In a blender, combine vinaigrette ingredients until smooth.
  • Dress each plate with the vinaigrette individually with about one tablespoon of dressing per serving.

Spicy Salmon Filets:

  • Prepare your spice mix by combining garlic powder, paprika, cayenne, onion powder and salt.
  • If needed, prep your salmon filets by removing the skin and cutting into equal portions.
  • Rinse the salmon under cool water and pat dry with a paper towel. Gently rub with spice mixture until thoroughly coated.
  • Warm Clamato and butter in a pan until fully melted and combined. Reduce to low to medium-low heat and add salmon filets to the pan. The butter sauce should sizzle, but not pop.
  • Make sure the filets are spaced at least an inch apart so they cook evenly. Cook uncovered for about 4-5 minutes per side, depending on your preference.
  • Once done, remove from the pan and rest on a plate or platter for 2-3 minutes or until you’re ready to serve.
  • Serve rice, salmon, salsa and vinaigrette as desired. Garnish with fresh lime wedges.