Mar 1, 2009

Grilled Salmon with Fresh Corn and Black Bean Salsa

Grilled Salmon with Fresh Corn and Black Bean Salsa
6 Servings

Fresh Corn and Black Bean Salsa
Makes about 4 cups
1 cup fresh corn kernels, blanched
1/2 cup cooked black beans (from a can, drained and rinsed)
1/4 cup red onion, finely diced
2 ripe plum tomatoes, seeded and diced
1 1/2 teaspoons minced garlic
1 tab
lespoon lime zest, finely grated
3 tablespoons fresh lime juice
1/2 cup fresh cilantro leaves, minced

In a large bowl, gently combine all ingredients except the cilantro. Cover and refrigerate for 2 hours. Just before serving, toss in the cilantro. Serve chilled.
  
Grilled Salmon 
6 6-ounce salmon fillets
  3 tablespoons olive oil
Salt and pepper to taste

Grill salmon on medium heat, brushing with olive oil and seasoning with salt and pepper. Cook until salmon is at 145 degrees or until it begins to flake. Serve with fresh corn and black bean salsa.

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