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Prep and Cook Time:
30 min.
1˝ lb salmon cut into 4 pieces,
skin and bones removed
1 small sized onion minced
1 small sized red bell pepper diced 1/4 inch
4 medium cloves garlic pressed
˝ cup + 1 TBS chicken or vegetable broth
15oz can black beans, drained
1˝ TBS red chili powder
about 2 cups shredded romaine lettuce, outer leaves discarded
1 medium avocado cut into cubes

2 TBS fresh cilantro chopped
1 TBS fresh mint chopped
1 TBS fresh basil chopped
3 TBS fresh lemon juice
3 TBS olive oil
1 TBS chopped pumpkin seeds
salt and pepper to taste

Season salmon with a little salt and pepper. Set aside while you chop and sauté vegetables.
Heat 1 TBS broth in a stainless steel 10-12 inch skillet. Healthy Sauté onion, bell pepper and garlic in broth over medium heat for about 5 minutes stirring frequently.
Add ˝ cup broth, drained beans, and red chili powder. Cook for another 10 minutes. Season with salt and pepper to taste.
While beans are cooking preheat broiler on high.
Place a metal skillet large enough for salmon under the heat to get hot.
This takes about 10 minutes.
Mix together in a bowl cilantro, mint, basil, lemon juice, olive oil, pumpkin seeds, salt and pepper.
Place salmon in the hot pan and return to broiler about 5 inches from the heat source for best results.
This is usually the upper part of the oven or broiler.
Broil salmon for about 3-4 minutes for medium doneness.
This is our Quick Broil cooking method.
Serve salmon, beans and lettuce together on a plate.
Top salmon and lettuce with cilantro topping.
Serves 4

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