ROASTED ADOBO SALMON WITH RAINBOW VEGETABLE STIR FRY


INGREDIENTS

FOR THE ROASTED ADOBO SALMON

  • 4 salmon fillets
  • 1 teaspoon La Preferida Adobo Seasoning

FOR THE RAINBOW VEGETABLE STIR FRY

  • 4 tablespoons olive oil
  • 1/4 large onion, thinly sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup La Preferida Yellow Corn (reserve 1/2 a cup of the corn water)
  • 2 cups La Preferida Purple Hominy, drained
  • 1 large jalapeno, minced
  • 1 teaspoon La Preferida Adobo Seasoning
  • 1 teaspoon La Preferida Fajita Seasoning
  • 1 teaspoon minced garlic
  • 1 cup chopped kale
  • 1/2 cup chopped cilantro, plus more for garnishing

INSTRUCTIONS

FOR THE ROASTED ADOBO SALMON

  • Preheat oven to 350°F. Season salmon fillets with La Preferida Adobo Seasoning on both sides and place on a greased baking sheet skin side down. Bake for 12 to 15 minutes, until just cooked through.

FOR THE RAINBOW VEGETABLE STIR FRY

  • Preheat large skillet over medium-high heat. Add in olive oil, onions, bell peppers, corn, hominy, jalapenos, La Preferida Adobo Seasoning and La Preferida Fajita Seasoning. Stir together and cook for 2 minutes.
  • Add in garlic, kale and reserved corn water. Stir together and cook for another 2 minutes.
  • Remove from heat and stir in the chopped cilantro. Taste and season with salt if necessary.


Recipe source: isabeleats

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