Salmon Tacos

• Ingredients:
• 2 salmon filets
• 2 10-inch whole wheat tortillas or jalapeno-cheddar wraps
• 1 small can black beans
• 1/4 cup white onion, diced
• Dash of Mexican hot sauce (such as Cholula)
• 1/2 C (dry) brown rice
• 1/4 cup salsa, plus more for serving
• 1 lime
• Salt and pepper
• Extra Virgin Olive Oil
• 1/4 cup cilantro, divided, plus more for garnish
• 1/2 cup cabbage, cut into thin strips
• Nonstick spray
• Equipment:
• Grill pan, outdoor grill or saute pan
• Small saute pan
• Pan
• Spatula
• Spoon

1. Bring 1C of water to a boil and add brown rice. Reduce heat, cover and simmer for 50 minutes.
2. Cook diced onion with a tablespoon of olive oil in a small saute pan until soft. Add black beans, 3 tablespoons cilantro and a dash of hot sauce and simmer while rice cookes.
3. After about 25 minutes, drizzle olive oil, juice from one lime, salt and pepper on salmon filets. While salmon sits, preheat grill or grill pan over medium-high heat.
4. With about 15 minutes left for the rice to cook, spray grill or grill pan with nonstick spray and add salmon, skin side down, to the hot grill or grill pan and cook for 4 to 5 minutes. Flip salmon and cook for another 4 to 5 minutes or until desired doneness.
5. With 10 minutes left for the rice to cook, remove lid and add salsa and remaining 1T cilantro to rice. Stir until salsa is evenly distributed and let cooking rice on LOW until most of the moisture from the water and salsa liquid has been absorbed.
6. Serve salmon over black beans and rice. Garnish with cilantro and lime wedges and serve with warmed tortilla, cabbage, salsa and guacamole.

ingredients, salmon filets, whole wheat tortillas, black beans, ubc, hot sauce, brown rice, ubc, lime, salt, extra virgin, ubc, cabbage, nonstick spray, grill pan, saute pan, pan

Taken from www.epicurious.com/recipes/member/views/salmon-tacos-1259906 (may not work)