Adobo Salmon with Rainbow Stir Fry

• 3 salmon fillets, skinless
• 1 tsp La Preferida Adobo Seasoning

Ingredients: Rainbow Veggie Stir Fry  

• 4 Tbls La Preferida Olive Oil
• 1/4 red onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups La Preferida Purple Hominy, drained
• 2 Tbls fresh jalapeño, minced (remove seeds)
• 15oz can La Preferida Whole Kernel Corn (reserve water)
• 1 tsp La Preferida Adobo Seasoning
• 1 tsp La Preferida Fajita Seasoning
• 1 garlic clove, minced
• 1 cup kale, chopped
• 1/2 cup cilantro, chopped
• ** Optional: replace Adobo Seasoning with La Preferida Organic Fish Taco Seasoning

Preheat oven to 350º

Lightly coat salmon with Adobo seasoning on all sides.

Place salmon on top of foil-lined baking sheet or parchment paper. (Additional options: non-stick baking sheet or non-stick pan with oven-proof handle.) Bake for 15 minutes until it’s cooked through.

In a large pan over medium heat, add olive oil and combine onions, bell peppers, hominy, jalapeño, and half of the corn. Season with 1 teaspoon of adobo and 1 teaspoon of fajita seasoning – stirring occasionally for 2 minutes.

Add garlic, kale, and 1/2 cup of corn water. Continue stirring for 2 more minutes. Add cilantro and season to taste.

To serve: spoon stir fry onto a plate and top with salmon fillet.

CHEF LA PREF TIPS: 

• • To check if your fish is done without cutting into it, insert the tip of a paper clip into the fillet for a few seconds and touch it to your lips. If the paper clip is cold, the fish needs more time. If it is hot, the fish is overcooked. If it’s warm – congrats it’s just right!