GRILLED SALMON WITH BLACK BEAN SALSA
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
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)
Provided by WaffleCrumbs
Number Of Ingredients 13
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
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
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.
GRILLED CHICKEN WITH BLACK BEAN - CORN SALSA
I'm pretty sure I found this one in a fitness magazine of some sort. This one is wonderful in the summer time. Very very tasty. One of my favorites! The salsa mixture for on top of the chicken is one of the best I've ever tasted. Worth making just to eat with chips. A pretty healthy meal too since it came from a fitness magazine. Enjoy!
Provided by Kristi
Categories Chicken Breast
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, mix together first 7 ingredients.
- Place chicken breasts in a shallow dish and drizzle with lime marinade. Cover and chill 2 hours, turning once or twice.
- In medium bowl, combine all salsa ingredients and season with salt and pepper if desired.
- Cover and chill salsa until ready to serve.
- When marinading is complete, heat grill to medium high for direct heat. Remove chicken from marinade and grill 5-6 minutes per side, turning until cooked through.
- Serve with heaping spoonful of salsa atop each piece of chicken.
- Enjoy!
Nutrition Facts : Calories 654.7, Fat 13.6, SaturatedFat 2.4, Cholesterol 131.6, Sodium 296.2, Carbohydrate 66, Fiber 17.6, Sugar 4.5, Protein 70.1
SEARED SPICED SALMON STEAKS WITH BLACK BEAN SALSA
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
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
GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY
Here's what you need: olive oil, salt, pepper, paprika, salmon fillets, avocados, red onion, lime, olive oil, salt, cilantro
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
- Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
- In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
- Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
- Enjoy!
Nutrition Facts : Calories 458 calories, Carbohydrate 10 grams, Fat 34 grams, Fiber 6 grams, Protein 26 grams, Sugar 1 gram
GRILLED POLENTA BITES WITH BLACK BEAN SALSA
Grilled polenta rounds are crispy on the outside, tender on the inside, and topped with a fresh salsa for a light and refreshing appetizer in the hot summer months.
Provided by Soup Loving Nicole
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine black beans, tomato, onion, jalapeno, cilantro, lime juice, and 1 teaspoon salt in a bowl. Stir to combine. Set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Lay polenta rounds on a clean work surface and brush the tops with olive oil. Flip the rounds over and brush the other side with olive oil. Lightly season one side.
- Grill polenta rounds for 5 minutes. Using a spatula, flip them over and grill for 5 minutes longer. Top with black bean salsa just before serving.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 18.8 g, Fat 3.6 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 689.3 mg, Sugar 1.4 g
GRILLED CHICKEN WITH BLACK BEAN SALSA
Black bean salsa with mango gives this dish a Mexican taste without too much heat. I like to slice the chicken and serve it over a long grain and wild rice mix. -Terri Clouse, Connoquenessing, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the first six ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1-2 hours. Reserve remaining marinade for basting. In a small bowl, combine salsa ingredients; toss to combine. , Drain chicken, discarding marinade. Grill, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°, basting occasionally with reserved marinade during the last 4 minutes. Serve with salsa.
Nutrition Facts : Calories 266 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 339mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
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