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Spicy Salmon with Cilantro Lime Rice & Avocado Black Bean Salsa

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Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #40DaysOfFlavor

Rich Clamato® Picante butter sauce basted over tender salmon filets, positioned on top of a gorgeous bed of cilantro lime rice and piled high with refreshing avocado black bean salsa.  This is one dinner the familia won’t soon forget!

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Celebrating Lent with Clamato

Lent is a time of reflection just before Easter.  It’s a time to come together or “convivir” to connect with each other and enjoy the flavors of Springtime.  Whether you’re attending the local fish fries or preparing your own meatless meals at home, the important thing is that whole family is able to enjoy this time together.  

Both my husband and I had hard working moms who always made sure they had a delicious home cooked meal on the table, no matter if time or budgets were limited.  They could make any meal amazing, because they put their hearts and souls into it.

And that’s exactly what I try to do for my family.  I go above and beyond to make scratch meals during the holiday and bring a little joy to our lives through the foods we’ve always loved and remembered this time of year.  That’s why this spicy salmon is such a great addition to our Lenten traditions. It’s vibrant, hearty and the perfect mix of hubby’s Tex-Mex and my Creole flavors to bring our family table together.

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Now…I can’t wait to share today’s amazing recipe with you.  To kick of the Lenten season, we’re proud to partner with Clamato, the authentic tomato cocktail that spices up all your parties and get-togethers. Clamato adds more to your meals and cocktails – from abuela’s iconic shrimp ceviche to the ultimate Michelada, they’ve got you covered!

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Spicy Salmon Filets Made with Clamato

Cooking with Clamato has become a tradition in our home.  It was a favorite of my mother-in-law and has been a staple over the years, helping us to pack some pretty big flavors into some of our most-loved Lenten dishes, like these spicy shrimp tacos.

Now, don’t get me wrong, shrimp is great, but this year, I wanted to change it up with an elegant, but festive dinner that would leave the whole family raving.  

To prepare for today’s recipe, we visited our local Walmart to pickup some of their larger 64oz. containers of Clamato.  We purchased a bottle of Picante flavor to make our spicy salmon recipe and two of the Lime flavored variety, which are perfect for whipping up a batch of our favorite michelada cocktails.  

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Spicy Salmon with Cilantro Lime Rice & Avocado Black Bean Salsa

To get started, you’ll need to prep your salmon.  I buy the center cut salmon, trim off the skin and portion it into three separate filets.  If you prefer, you can save a little time and ask your local Walmart butcher to skin and portion the salmon for you.

Once your salmon is prepped, you’ll simply rinse and pat dry with a paper towel, and sprinkle generously with our fiery mix of spices.  Then into the pan with our Clamato Picante butter sauce to simmer until perfectly crisp and tender.

Next up is the avocado black bean salsa.  This delicious mix of avocados, roasted corn, tomatoes, black beans, red onion and jalapeño dressed with cilantro lime vinaigrette is the perfect cooling salsa to calm this fiery salmon.  

There are so many delicious ingredients in this vibrant salsa and I love that I can pick up everything in one quick-and-easy stop at my local Walmart.  We also like to shop Walmart for its large selection of fresh produce. No more visiting multiple stores to get quality ingredients.

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Finally, onto the cilantro lime rice, carefully prepared with garlic, onions, chicken stock and of course, plenty of fresh cilantro and lime juice.  I toasted my rice before adding the stock to add richness and give the rice some texture so it holds onto all of the delicious sauces we’ll be putting on this plate.

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Ya’ll, it’s time to get to eating!  This spicy salmon dish is the perfect way to spice up your Lent dinners and try something new with your family…guaranteed to impress your in-laws, tíos and even the kiddos!  It’s super rich, refreshing and adds a bit of nostalgia to the plate with a punch of that distinct Clamato flavor.  And the best thing about this recipe is that it can be easily altered to suit your tastes.  I hope you’ll try it and let me know what you think.

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Basted in a rich Clamato Picante butter sauce, these spicy salmon filets are bursting with flavor.  Served over a gorgeous bed of cilantro lime rice and piled high with refreshing avocado black bean salsa, this recipe is sure to be a family favorite!

For more delicious recipe ideas using Clamato, check out the Forty Days of Flavor website!

Spicy Salmon with Cilantro Lime Rice & Avocado Black Bean Salsa

Clamato and butter basted spicy salmon filets with cilantro lime rice and a refreshing avocado black bean salsa.
Course: Main Course
Cuisine: Mexican, Mexican-Inspired, Tex-Mex
Servings: 4
Author: Chantilly Patiño

Ingredients

Salmon:

  • 4 salmon filets
  • 2 tbsp garlic powder
  • 2 tbsp smoked paprika
  • 1 tbsp cayenne or ground chipotle (edit to your taste)
  • 1 tbsp onion powder
  • 1 tbsp salt
  • 2 tbsp Clamato Picante Tomato Cocktail
  • 3 tbsp butter (to sauté fish)

Avocado Black Bean Salsa:

  • 2 15 oz cans black beans
  • 3 ripe tomatoes (diced)
  • 1/4 cup red onion (diced)
  • 1/2 jalapeño (seeds removed, finely diced)
  • 2 corn cobs (roasted and trimmed from cob)
  • 2 avocados (cubed)
  • salt (to taste

Cilantro Lime Vinaigrette:

  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1-2 cloves garlic (minced)
  • 1/2 bunch fresh cilantro
  • 1 tsp honey
  • 1/2 tsp salt (adjust to taste)

Cilantro Lime Rice:

  • 2 cups long grain white rice
  • 2 tbsp olive oil
  • 1/4 white onion (diced)
  • 1-2 cloves garlic (minced)
  • 4 cups chicken broth
  • 1/2 bunch fresh cilantro
  • 1 large lime (juiced)
  • salt (to taste)

Instructions

Roasted Corn for the Salsa:

  • Roast corn in foil packets with butter and salt in an oven set to 350 degrees for about 20-30 minutes.
  • Turn halfway through the cooking time.
  • Use bottom rack for more charred corn flavor.

Cilantro Lime Rice:

  • While your corn is roasting, begin cooking your rice.  Add oil to a large skillet or pot and warm to medium heat. Add rice and allow to toast slightly.
  • Reduce heat to low and add onions and garlic. Saute until translucent.
  • Turn heat back up to medium for 1-2 minutes, moving rice to the outer edges of the pan to prevent garlic from burning.
  • Add chicken broth to the pan. Bring to a boil, stir, then reduce heat to a low simmer and cover.
  • Cook 20-25 minutes. Turn off stove and fluff with a fork.
  • Let set for an additional 10 minutes with lid ajar. Add chopped fresh cilantro and lime juice.  Mix rice to combine.

Avocado Black Bean Salsa:

  • While your rice is simmering, rinse black beans and add them to a large bowl, along with diced red onion, avocados, tomatoes and jalapeño.
  • Remove corn kernels from cob and add to the salsa once they have cooled.

Cilantro Lime Viniagrette:

  • In a blender, combine vinaigrette ingredients until smooth.
  • Dress each plate with the vinaigrette individually with about one tablespoon of dressing per serving.

Spicy Salmon Filets:

  • Prepare your spice mix by combining garlic powder, paprika, cayenne, onion powder and salt.
  • If needed, prep your salmon filets by removing the skin and cutting into equal portions.
  • Rinse the salmon under cool water and pat dry with a paper towel. Gently rub with spice mixture until thoroughly coated.
  • Warm Clamato and butter in a pan until fully melted and combined. Reduce to low to medium-low heat and add salmon filets to the pan. The butter sauce should sizzle, but not pop.
  • Make sure the filets are spaced at least an inch apart so they cook evenly. Cook uncovered for about 4-5 minutes per side, depending on your preference.
  • Once done, remove from the pan and rest on a plate or platter for 2-3 minutes or until you’re ready to serve.
  • Serve rice, salmon, salsa and vinaigrette as desired. Garnish with fresh lime wedges.

Did you try this recipe? Share your pictures with us on Instagram using the #FamiliaEats hashtag. Write your review and tips in the comments below!

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About Author

Hi ya'll! I'm Chantilly, a South Texas Foodie, Traveler, Photographer and Designer. Here on the blog, I share Mexican-inspired recipes, family adventures with the kiddos + cat, travel and shopping guides, reviews, and more. Don't forget to follow and subscribe for more from us!

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