04/29/2026
Southwest Sorghum Salad with Blackened Haddock
Here’s a delicious and nutritious meal that’s light, easy and great for yourself or dinner guests.
Salad:
1 cup dry sorghum, rinsed
1 can black beans,drained and rinsed (I use Eden or Jovial brands)
1 red pepper, peeled, seeded and diced
2-3 scallions, sliced
1 avocado, diced
1/4 cup fresh cilantro, finely chopped (I tend to add a bit more since I love cilantro)
Prepare sorghum in instant pot 1 cup sorghum : 3cups water. Cook at high pressure for 30 minutes with a manual release. Drain, rinse and allow to cool slightly.
If you don’t have a pressure cooker, cook per package directions on the stovetop.
Combine all of above ingredients in a large bowl.
Dressing
Juice from 2 limes (about 6 tablespoons)
1 clove garlic, minced
1/4 cup fresh cilantro, finely chopped
1/2 - 3/4 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil
Whisk all together in a bowl and pour over salad.
Stir well to combine. Season with additional salt, pepper or cumin as desired.
Best served at room temperature.
Blackened Haddock
3/4 - 1 lb fresh haddock loin (serves 2-3)
Place on parchment lined baking sheet and season on both sides with spicy seasoning as below.
Spicy Seasoning
In a small jar combine:
1 teaspoon chili powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons sea salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
Cover jar and shake to combine ingredients. Sprinkle over fish and save remaining seasoning for later.
Bake fish in preheated 400F oven for 10 minutes or until fish flakes easily with a fork.
Serve with sorghum salad and an arugula salad and it’s a complete meal! Enjoy!!
