The grilled salmon is smoked and seasoned with fresh black beans and corn salsa.
Grilled Salmon with Black Bean Sauce
These grilled salmon are spicy steaks made with smoked paprika, jalapeno powder, brown sugar, cumin and cocoa powder, and served with a quick side dish of black beans, grilled corn, cilantro and lime juice. A quick and easy summer dinner is ready in less than 30 minutes. No grill?Baking pan works too, or try this Pan Teriyaki Salmon Recipes or any of these delicious Salmon recipe instead.
You will love the spicy smoked flavor of salmon, paired with sweet corn noodles with fresh lime and cilantro flavors. Fresh corn is the best here, but it’s okay if you freeze it! This is a complete meal, ready in less than 30 minutes.
Salmon is an excellent source of high-quality protein, containing all essential amino acids and a good source of vitamin E (a powerful antioxidant). When buying salmon, I look for sustainable wild options, fresh or frozen, such as Alaskan salmon raised in pristine waters-slightly more expensive, but thinner than farm-raised fish because these fish are raised in the wild and get more exercise , The meat has a natural red color, while the farmed salmon is artificially colored. The fat content of Coho, Chum and Pink Salmon is lower than the King and Sockeye varieties.
- If you like to make this low-carb, replace corn and beans with avocado, cucumber or diced tomatoes.
- Don’t like salmon? You can replace it with grilled swordfish or chicken.
Spiced Grilled Salmon with Black Bean and Corn Salad
The grilled salmon is flavored with smoke and served with fresh black beans and corn salsa.
- 1 teaspoon Smoked paprika
- 1 1/2 teaspoon brown sugar
- 1/2 teaspoon Chili powder
- 1/2 teaspoon Cumin powder
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
- 1/2 teaspoon Unsweetened cocoa powder
- 1 lime, juice
- 4 6 oz Alaska Wild Salmon Fillet
- Olive oil spray
- Lime wedges for serving
For black beans and corn:
- 15.5 ounce Is black beans okay?, Drain and rinse
- 2 Cup Frozen or fresh corn kernels, Thaw if frozen
- 1/4 Cup Shallots, minced
- 3 Spoon Coriander
- 1 teaspoon olive oil
- 2 Spoon Freshly squeezed lime juice
- Kosher salt
Combine all the spices in a small bowl and mix the chili powder and cocoa powder.
Squeeze the lime juice on the salmon, then rub in the spices to completely cover; let stand for about 5 minutes.
Meanwhile, in a large frying pan, heat the oil over medium heat.
Add onion and fry for 2 minutes; add beans, corn and salt, cook until heated through, about 6-8 minutes.
Remove from heat and add coriander and lime juice.
Heat a clean outdoor grill (make sure the grate is clean and lightly oiled), or if cooking indoors, use a lightly oiled grill pan at high heat.
When hot, cover the salmon and cook for about 8 to 10 minutes, or until the fish is completely opaque.
Serve with black beans, corn and limes.
service: 1Salmon fillet, 2/3 cup vegetables, Calories: 399Kcal, carbohydrate: 41.5G, protein: 45.5G, fat: 41.5G, sodium: 824.5Milligrams, fiber: 8G, sugar: 6.5G
Blue smart point: 1
Green smart point: 11
Purple smart point: 1
Key words: Dairy-free, gluten-free, grilled salmon, grilled salmon dinner, less than 30 minutes