Salmon with Spring Salsa

It's official.  Salmon is mmmm-mmmm good.  Baked, poached, broiled, grilled, in sushi, you name it.  And it's got all those tasty omega-3 what-nots that makes it so darn good for you.  We eat it regularly.

We had it tonight - roasted in the oven with a little olive oil, lemon juice, and salt and pepper. 

I found a yummy recipe for "Spring Salsa" from Southern Living that I modified a bit by adding some canned black beans - and it was perfect alongside/on top of the salmon.  So fresh, so easy to make. . . and it would be divine with just tortilla chips.  Oooh, you could add a bit of diced avocado to it, as well. I am already dreaming of variations.

Toss a little arugula with some vinaigrette and blue cheese and added a dinner roll and - voila!  The perfect May meal.

Try this!  You won't be sorry.

Spring Salsa   (adapted from Southern Living, May 2011)
1-1/2 cups tomatoes, seeded and chopped (cherry work well here)
1 cup frozen whole kernel corn, thawed
1/4 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 garlic clove, minced
2 tablespoons freshly-squeezed lime juice
1/2 - 1 cup canned black beans, rinsed and drained
salt and pepper to taste.

Combine all ingredients, cover, and chill until ready to serve.