Grilled Salmon Black Bean Salsa Recipe 465

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GRILLED SALMON WITH BLACK BEAN SALSA



Grilled Salmon with Black Bean Salsa image

This fantastic grilled fish dish features tender salmon, colorful salsa and juicy grapes. It's sure to be a winner with family and friends. -Diane Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup white wine or reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1-1/2 teaspoons brown sugar
1 garlic clove, minced
6 salmon fillets (4 ounces each)
SALSA:
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
1 medium sweet red pepper, diced
1/2 cup seedless red grapes, chopped
1/4 cup fat-free Italian salad dressing
1 tablespoon canned chopped green chilies
1 teaspoon brown sugar

Steps:

  • In a small bowl, combine the wine, soy sauce and brown sugar. Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture. Place in a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally., Meanwhile, in a small bowl, combine the salsa ingredients. Cover and chill until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture. Serve with salsa.

Nutrition Facts : Calories 324 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 587mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein.

GRILLED SALMON & BLACK BEAN SALSA RECIPE - (4.6/5)



Grilled Salmon & Black Bean Salsa Recipe - (4.6/5) image

Provided by WaffleCrumbs

Number Of Ingredients 13

SALSA:
1/4 cup white wine, or reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1 1/2 teaspoons brown sugar
1 garlic clove, minced
6 salmon fillets, 4 ounces each
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn, thawed
1 medium sweet red pepper, diced
1/2 cup seedless red grapes, chopped
1/4 cup fat-free Italian salad dressing
1 tablespoon canned chopped green chilies
1 teaspoon brown sugar

Steps:

  • In a small bowl, combine the wine, soy sauce, and brown sugar. Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture. Place in a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the salsa ingredients. Cover and chill until serving. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 10 to 12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture. Serve with salsa.

GRILLED SALMON WITH BLACK BEANS AND PIMENT D'ESPELETTE MAYONNAISE



Grilled Salmon with Black Beans and Piment d'Espelette Mayonnaise image

Provided by Lora Zarubin

Categories     Bean     High Fiber     Backyard BBQ     Dinner     Salmon     Family Reunion     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious

Yield Makes 4 servings plus leftovers

Number Of Ingredients 16

1/3 cup plus 3 tablespoons olive oil
5 garlic cloves; 2 pressed, 3 minced
1 tablespoon finely grated lemon peel
1 tablespoon chopped fresh thyme
1/2 teaspoon coarse sea salt plus additional for seasoning
6 7-ounce salmon fillets with skin
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
1/2 cup chopped plum tomatoes
2 tablespoons (scant) chopped jalapeño chiles with seeds
2 15-ounces cans black beans, rinsed, drained
1 teaspoon ground cumin
Freshly ground black pepper
Nonstick vegetable oil spray
1/4 cup chopped fresh cilantro plus leaves for garnish
Piment d'Espelette Mayonnaise

Steps:

  • Whisk 1/3 cup olive oil, pressed garlic, lemon peel, thyme, and 1/2 teaspoon sea salt in small bowl. Place fish, skin side down, in 13x9x2-inch glass baking dish. Brush marinade over top and sides of fish. Cover; chill at least 2 hours and up to 4 hours.
  • Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add onion, celery, tomatoes, chiles, and minced garlic. Sauté until vegetables are just soft, about 5 minutes. Mix in black beans and cumin. Reduce heat to medium and cook until flavors blend, stirring occasionally, about 5 minutes. Season to taste with sea salt and pepper. DO AHEAD: Can be made 2 hours ahead; let stand at room temperature.
  • Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Arrange fish, skin side up, on rack; spray skin. Grill fish 4 to 5 minutes; turn over. Grill until fish is just opaque in center, about 3 minutes longer, depending on thickness.
  • Rewarm beans with 1/4 cup water over medium heat; mix in chopped cilantro. Place 1/2 cup beans on each plate; top with fish and dollop of Piment d'Espelette Mayonnaise ; garnish with cilantro leaves.

SEARED SPICED SALMON STEAKS WITH BLACK BEAN SALSA



Seared Spiced Salmon Steaks With Black Bean Salsa image

I just loooooove the combination of lime and fresh coriander. Mmmmmmmmmmmm. In this recipe from 'Delia Smith's Winter Collection', you've got it on top of the salmon as well as in the salsa. Of course you can only do the salmon or only the salsa, but the two go really well together. I served this with what we call here 'wild rice mix'. It's white long grain rice with pieces of wild rice in it. Marinating time is NOT included in the cooking time. The ingredients and in particular the salsa is very much like Tex-Mex cuisine.

Provided by tigerduck

Categories     Oven

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

6 (5 -6 ounce) salmon steaks (150-175g)
3 fat garlic cloves
2 teaspoons rock salt (level teaspoons)
1 1/2 inches piece gingerroot (4-cm)
2 limes, zest of grated, reserve the juice for the salsa
1 pinch ground cinnamon
1 pinch ground cumin
6 tablespoons chopped fresh coriander (15g)
2 tablespoons olive oil
black pepper (freshly milled)
2/3 cup dried black beans, soaked overnight in twice their volume cold water (4oz, 110g)
3 medium ripe but firm tomatoes, skinned, de-seeded and finely chopped
1 red chile, de-seeded and finely chopped
15 g fresh coriander (1/2oz, ca 7 tbsp)
1 medium red onion, finely chopped
1 tablespoon extra virgin olive oil
2 limes, juice of (reserved from the salmon recipe)
1/2 teaspoon salt

Steps:

  • SALSA:.
  • To make the salsa, rinse the beans in plenty of cold water, put them in a saucepan with enough water to cover, bring to the boil and boil rapidly for 10 minutes. Then reduce the heat and simmer the beans for 30 minutes until tender. Drain and allow them to cool completely before adding all the other ingredients. Then leave them covered for several hours to allow the flavours to develop.
  • SALMON:.
  • A few hours before you want to cook the salmon, wipe each of the steaks with damp kitchen paper and remove any visible bones using tweezers. Place the salmon on a plate, then, with a pestle and mortar, crush the garlic cloves and rock salt together until you have a creamy purée. Now add the grated ginger, lime zest, cinnamon and cumin, 1 tbsp of olive oil and the chopped coriander, and a good grind of black pepper. Mix everything together and spread a little of this mixture on each salmon steak. Cover with clingfilm and set aside for the flavours to develop and permeate the salmon.
  • When you're ready to cook the salmon, pre-heat the grill to its highest setting. Brush the baking sheet with olive oil and put it under the grill to heat up. When the grill is really hot, remove the baking sheet using an oven glove, and place the salmon pieces on it. They will sear and sizzle as they touch the hot metal. Position the tray 3 inches (7.5 cm) from the heat and grill them for 7 minutes exactly. Use a kitchen timer as the timing is vital.
  • Remove them when the time is up and use a sharp knife to ease the skins off. Transfer to warm plates and garnish with sprigs of coriander. Serve immediately with the black bean salsa.

Nutrition Facts : Calories 462.8, Fat 26.3, SaturatedFat 5.4, Cholesterol 77.9, Sodium 285.7, Carbohydrate 22.4, Fiber 5.3, Sugar 3.9, Protein 34.9

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