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 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 TACOS WITH AVOCADO SALSA
Fill crisp taco shells with flaked fish fillets, salsa and a garlicky yogurt sauce for a family-friendly weeknight dinner
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
- While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
- Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.
Nutrition Facts : Calories 580 calories, Fat 36 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
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.
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
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- Whisk the olive oil, salt, pepper, cumin, paprika, and onion powder together in a bowl, then use a brush to generously coat the salmon fillets on both sides. Cover with plastic wrap and refrigerate for at least 30 minutes. (If using an outdoor grill, you can preheat it while the salmon is marinating.)
- Combine the avocado, tomato, onion, black beans and cilantro in a bowl and mix together. Squeeze the lime over the top, add some salt and mix again. Chill until ready to use.
- Heat your grill pan over medium high heat, and sear the salmon on both sides for about 2 - 3 minutes per side, or until mostly cooked through.
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- Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.
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