So I was looking over my Pinterest board.
For the third time today.
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.
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.
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.
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:
Prep: 15 minutes
Cook: 15 minutes
Yield: 4 servings
- 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
- 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.
- 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.
- 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.
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