Southwest Salmon with Black Bean-Corn Salsa

Southwest-Salmon-with-Black-Bean-Corn-Salsa

So I was looking over my Pinterest board.

Again.

For the third time today.

Oh Pinterest.

The minutes I’ve devoted to you here and there must surely have added up to days by now.

I have thoroughly enjoyed every minute though.

So far, I’ve found 34 dream kitchen designs. 110 dream vacation destinations. And 800+ tasty-looking recipes from other bloggers.

Clearly, I’m not going to get to all of this in my lifetime.

Or maybe any of this in my lifetime.

It’s just fun to look.

Healthy-Salmon-with-Black-Bean-Corn-Salsa

And here is my latest Pin: southwest salmon with black bean-corn salsa.

This is a very flavorful southwest salsa with black beans, bell peppers, fresh herbs, spices, and fresh corn from the cob.

It happens to be a wonderful complement to grilled salmon.

Healthy-Southwest-Salmon-with-Black-Bean-Corn-Salsa

When I’m Pressed for Time, Here Are Two Timesavers I Use for this Southwest Salmon with Black Bean-Corn Salsa:

1.)  Swap out fresh corn and use frozen corn kernels instead.

2.) Dried oregano from the spice aisle also works well in this recipe in place of fresh.

 

 

And Here Are Some Tips for Grilling Salmon:

Prepare the grill for low heat.

If you have the choice, wild (versus farmed) salmon is always best – you can see the difference in the vibrant pink color and you can really taste the difference too!

Season the salmon with salt and pepper -seasoning is key!

Place the salmon pink-side-down and allow it to cook for about 5-7 minutes.

Do not move it or touch it until you’re ready to flip.

When the salmon is cooked, it should release easily from the grill (when the fish sticks to the grill, it’s probably a sign it’s not ready to be flipped yet).

Next cook the salmon skin-side-down for another 5-7 minutes.

 

Southwest-Salmon

This dish is exactly what you might expect from a Southwest-style grilled salmon: bursting with tons of unique, tasty flavors.

The black beans are rich and satisfying, the corn is slightly sweet.

There’s a hint of spice and also a hint of zestiness from the lemon and red wine vinegar.

This is the kind of yummy dish that makes me completely forget it also happens to be filled with very healthy ingredients!

Here’s the recipe for Southwest Salmon with Black Bean-Corn Salsa:

Southwest Salmon with Black Bean-Corn Salsa
 
Author: 
Recipe type: Healthy Seafood Dish
Total Time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes
Yield: 4 servings
Ingredients
  • 1 pound wild salmon
  • 2 tablespoons plus 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1 bell pepper, diced
  • 15-ounce container black beans, drained and rinsed
  • ¾ cup corn kernels, fresh (1 ear) or frozen
  • 1½ tablespoons red wine vinegar
  • 1½ tablespoons freshly squeezed lemon juice
  • 1 tablespoon oregano, chopped
  • 1 tablespoon chives, chopped
  • 1 tablespoon cilantro, chopped
  • 1 teaspoon cumin
  • ½ teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper
Instructions
  1. Prepare the grill for low heat.
  2. 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.
  3. Meanwhile, heat 2 tablespoons olive oil over medium heat in a sauté pan. Cook the garlic 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.
  4. 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.
  5. Stir until well combined.
  6. Spoon the black bean-corn salsa over the cooked salmon, and serve.

 

You May Also Love:

https://jenelizabethsjournals.com/2014/09/03/southwest-chipotle-quinoa-and-black-beans/

https://jenelizabethsjournals.com/2017/05/03/sesame-ginger-salmon-avocado-bowls/

 

https://jenelizabethsjournals.com/2017/08/24/southwestern-salad-crispy-chickpeas/

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8 Comments

  1. July 8, 2013 / 11:16 am

    I love you! Your writing, recipes, photos and everything about you!!! Loved those Pinterest quotes too!

  2. July 8, 2013 / 5:51 pm

    Your photos are so beautiful, this is too delicious 😀
    I am going to get pinterest soon!

    Cheers
    CCU

  3. July 9, 2013 / 8:46 am

    Ohhhh girl, if only you knew the amount of time I’ve spent on pinterest, too. I’ve been right there with ya! I love the visual experience and it’s also cool seeing how much I have in common with other pinners. Dream vacations? Let’s all go together! I have to say, the quote you found about flipping a coin to make a tough decision really hit home with me, as I’ve been back and forth over and important decision and can’t seem to make headway for either option. Looks like I need to grab a coin, stat!! Your southwest salmon looks awesome!! I love southwest-style food and salmon is my all time favorite animal protein. Must. make. soon.! Now if you’ll excuse me, I’m going to pin your recipe 😉

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