2 tablespoons extra virgin olive oil, divided
1 lb. frozen Alaskan salmon, or other fish you have on hand, thawed, cut into 4 fillets
Salt and pepper to taste
4 cups cooked rice, any style
2 15oz cans black beans, drained and rinsed
2 cups frozen corn
1 cup salsa
1 cup cherry tomatoes, halved
1 bunch of cilantro, chopped
1 avocado, sliced
2 limes, quartered
In a sauté pan heat 1 tablespoon of olive oil over medium heat. Season salmon on both sides with salt and pepper. Once hot add Alaskan salmon and sear 3-4 minutes on each side. Remove from pan and set aside.
In another small saucepan over medium low heat, gently warm the beans.
Heat the remaining oil in the pan used for the fish and sauté corn over medium heat. Remove and set aside.
To each bowl add 1 cup of cooked rice, ½ cup black beans, ½ cup cooked corn, ¼ cup salsa and ¼ cup cherry tomatoes. Top with salmon fillet, avocado slices and chopped cilantro. Serve with a lime wedge.