Southwest Salmon with Black Bean-Corn Salsa
Recipe type: Healthy Seafood Dish
Total Time: 30 minutes
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
  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.
Recipe by Jen Elizabeth's Journals at