Pepper-Crusted Salmon With Pinto Beans, Corn And Tomatoes

• 4 -6 ounces boneless skinless salmon fillets
• 1 tablespoon paprika
• salt and pepper, to taste
• 2 tablespoons olive oil, divided
• 1 onion, minced
• 1 (14 1/2 ounce) can tomatoes, with roasted red peppers, liquid reserved
• 1 cup corn kernel (fresh or frozen)
• 1 (16 ounce) can bush's best pinto beans, undrained
• 1 (8 ounce) can tomato sauce
• 2 2 tablespoons basil or 2 tablespoons parsley

1. Sprinkle top side of salmon with paprika, salt and a heavy coating of pepper.
2. Press spices into fish, cover and refrigerate.
3. Heat 1 tablespoon of oil in large saucepan, over medium heat, and add onion.
4. Cook, until onion begins to brown, about 4 minutes.
5. Add tomatoes, peppers and corn; cook 5 minutes.
6. Add beans, liquid from tomato can and tomato sauce.
7. Season with salt and pepper; simmer for 8 minutes.
8. While sauce is simmering, heat remaining oil in large skillet and place salmon top side down in pan; cook 4 minutes.
9. Carefully turn salmon over and cook other side for 4 minutes.
10. Pour sauce over salmon to serve.

salmon, paprika, salt, olive oil, onion, tomatoes, corn kernel, bushs best pinto beans, tomato sauce, basil

Taken from www.food.com/recipe/pepper-crusted-salmon-with-pinto-beans-corn-and-tomatoes-125459 (may not work)