Ingredients

• 4 (6 oz) salmon fillets, skin removed (about 1 ½ lb)
• 4 teaspoons mesquite (or barbecue) seasoning
• 1 tablespoon canola oil
• 4 teaspoons unsalted butter

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Rub 1 teaspoon seasoning onto both sides of each salmon fillet (wash hands).
2. Place oil in pan, then add salmon; cook 2–3 minutes each side until centers of fillets flake easily and are 145°F. Remove salmon from pan; top each fillet with 1 teaspoon butter. Serve.

Ingredients

• 4 ears fresh corn
• 6 oz sliced fresh portabella mushrooms
• 4 cloves garlic
• 1 large tomato
• 3 tablespoons fresh cilantro
• 2 tablespoons unsalted butter
• ¾ teaspoon kosher salt, divided
• 1 can reduced-sodium black beans (15–16 oz)
• ¼ teaspoon pepper
• 1 lime, for juice
• ¼ teaspoon hot sauce

Steps

1. Shuck corn, then slice kernels from cobs (3 cups); scrape cobs with back of knife to release remaining juices. Chop mushrooms, garlic, tomato, and cilantro coarsely. Drain and rinse beans.
2. Preheat large sauté pan on medium-high 1–2 minutes. Melt butter in pan, then add corn; cook and stir 2–3 minutes until slightly browned. Stir in mushrooms, garlic, and ½ teaspoon salt; cook and stir 2–3 minutes until mushrooms are softened.
3. Reduce heat to low. Stir in tomatoes, beans, pepper, and remaining ¼ teaspoon salt; cook 1–2 minutes until hot. Remove pan from heat. Juice lime (1 tablespoon) over mixture, then stir in hot sauce and cilantro. Serve.