The Pioneer Woman Tasty Kitchen
Profile Photo

Southwest Salmon with Black Bean-Corn Salsa

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This zesty, fresh, healthy and whole black bean and corn salsa is perfect for grilled salmon. And it’s ready in 30 minutes.

Ingredients

  • 1 pound Wild-caught Salmon Fillets, Skin-on
  • ¼ cups Extra Virgin Olive Oil
  • 1 clove Garlic, Minced
  • 1  Bell Pepper, Stem And Seeds Removed, Then Diced
  • ¾ cups Corn Kernels, Fresh Or Frozen
  • 15 ounces, weight Canned Black Beans, Drained And Rinsed
  • 1-½ Tablespoon Red Wine Vinegar
  • 1-½ Tablespoon Freshly Squeezed Lemon Juice
  • 1 Tablespoon Oregano, Chopped
  • 1 Tablespoon Chives, Chopped
  • 1 Tablespoon Cilantro, Chopped
  • 1 teaspoon Cumin
  • ½ teaspoons Crushed Red Pepper Flakes
  • Salt And Freshly Ground Black Pepper

Preparation

Prepare the grill for low heat.

Season the salmon with salt and pepper. Place the salmon on the grill, pink-side-down, and cook for about 5-7 minutes. Flip (the fish should release easily from the grill when ready) and cook skin-side-down for about 5-7 minutes. Remove from the grill and set aside.

Meanwhile, heat 2 tablespoons olive oil over medium heat in a sauté pan. Add the garlic and cook until lightly softened, about 2 minutes. Add the bell pepper and cook about 2 minutes more. Add the corn and black beans, stir, and cook until corn and beans are heated through.
Remove from the heat and add 2 tablespoons extra virgin olive oil, vinegar, lemon juice, oregano, chives, cilantro, cumin, and crushed red pepper flakes. Season to taste with salt. Stir until well combined.

Spoon the black bean-corn salsa over the cooked salmon, and serve.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Easy Apricot Glazed Salmon
Profile Photo by Lori Kemph | Mutt & Chops in Main Courses
Moist and flaky fresh salmon paired with the savory, tangy, sweetness...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Rosé Steamed Clams with Leeks
Profile Photo by Phoebe Lapine in Main Courses
There’s no better use for leftover rosé from the summer season...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Miso-Glazed Salmon with Edamame, Toasted Couscous and Quail Egg
Profile Photo by MARBLING & MARROW in Main Courses
A light dish delivering epic flavour. Backed up by toasted herby...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Crunchy Tostada with Tuna
Profile Photo by Mireille | The Tortilla Channel in Main Courses
Crunchy tostadas with tuna are made with lots of vegetables, salsa,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Quick Sausage Gumbo with Blackened Shrimp
Profile Photo by FunnyLoveLindsay in Main Courses
Simple but hugely flavorful, and perfect for the waning, cooler nights...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy