Best Bbq Glazed Salmon With Black Bean Compote Recipes

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BARBECUE BLACK BEANS



Barbecue Black Beans image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 2

1 pound can black beans
4 to 5 ounces of your favorite barbecue sauce

Steps:

  • In a saucepan cook black beans and barbecue sauce for about 5 to 7 minutes then season with salt and pepper.

LIME-AND-HONEY GLAZED SALMON WITH WARM BLACK BEAN AND CORN SALAD



Lime-And-Honey Glazed Salmon With Warm Black Bean and Corn Salad image

Make and share this Lime-And-Honey Glazed Salmon With Warm Black Bean and Corn Salad recipe from Food.com.

Provided by logan

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

4 tablespoons extra virgin olive oil
1 medium onion (chopped)
2 garlic cloves
1 teaspoon red pepper flakes
1 teaspoon ground cumin
3 tablespoons honey
1 teaspoon chili powder
4 (6 ounce) salmon fillets
1 red bell pepper (cored seeded and chopped)
1 (10 ounce) box frozen corn (defrosted)
1/2 cup chicken stock or 1/2 cup broth
1 (15 ounce) can black beans (rinsed and drained)
2 tablespoons fresh cilantro (chopped)
6 cups Baby Spinach
2 limes (juiced)

Steps:

  • *black bean corn salad.
  • Preheat medium to large skillet over medium heat with 2 tbsp of olive oil.
  • Add onions, garlic, red pepper flakes, cumin, salt and pepper.
  • Stir occasionally for 3 minutes.
  • Add bell pepper and corn and cook for an additional minute.
  • Add chicken stock and continue to cook for an additional 2 minutes.
  • Add black beans and cook until beans are just heated through.
  • Remove skillet from heat and add juice of 1 lime, cilantro and spinach.
  • Toss to wilt spinach.
  • *Lime and honey glazed salmon.
  • Preheat a medium non-stick skillet over medium high heat with 2 tbsp of olive oil.
  • In shallow dish combine: juice of 1 lime, honey, chilli powder, salt and pepper.
  • Add salmon fillets and toss to coat.
  • Add salmon to hot skillet and cook until done (3-4 minutes each side).
  • Serve salmon over bed of black bean corn salad.

Nutrition Facts : Calories 603.9, Fat 22.9, SaturatedFat 3.6, Cholesterol 78.3, Sodium 224, Carbohydrate 57.9, Fiber 11.9, Sugar 16.7, Protein 46.7

BLACK BEAN-GLAZED SALMON WITH GINGER CABBAGE



Black Bean-Glazed Salmon with Ginger Cabbage image

This recipe video earned Panna a James Beard Award-and once you watch it, you'll see why! Salmon glazed with savory fermented black bean sauce is one of Chef Howard's weeknight standbys. Pair it with gingery cabbage, caramelized and punctuated by toasted dried shrimp that add an umami funk.

Provided by Vivian Howard

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 21

1/4 cup vegetable oil
1/4 cup tiny dried shrimp, available at Asian specialty markets or online
2-inch piece of ginger
1 head green cabbage, or Caraflex, Savoy, Napa, or purple cabbage
1 pinch red pepper flakes
4 cloves garlic
1 1/2 teaspoons kosher salt
2 pounds salmon fillet, skin on
kosher salt
2 tablespoons vegetable oil, plus more as needed, if cooking in batches
Juice of 1 lemon
3 tablespoons Chinese fermented black bean sauce
1 teaspoon hot sauce, preferably Texas Pete or Tabasco brand
2 tablespoons rice vinegar
1/2 cup Water
1 teaspoon cornstarch
3 radishes
6 sprigs cilantro
1 cup bean sprouts
kosher salt
Juice of ½ lemon

Steps:

  • Ginger Cabbage, part 1: Heat the oil in a large, heavy-bottomed skillet over high heat; then add the shrimp. Fry until sizzling and fragrant, 2-3 minutes. Meanwhile, peel the ginger. Slice lengthwise into planks, then crosswise into matchsticks. Mince the matchsticks, then set aside. Cut the cabbage in half, then in quarters; cut out the core and discard. Roughly slice the cabbage into 1-inch strips. When the shrimp have browned slightly, remove and drain on paper towels. (Leave the skillet over high heat.)
  • Ginger Cabbage, part 2: Layer the ginger, cabbage, and pepper flakes in the hot skillet and let cook undisturbed, 2-3 minutes. Meanwhile, smash the garlic cloves, remove peel, and mince. Scatter the garlic on top of the cabbage, then add the salt. Once the bottom layer has caramelized, use tongs to turn the cabbage so the caramelized cabbage sits on top; then continue to cook undisturbed until the rest of the cabbage is browned and caramelized, 3-4 minutes.
  • Salmon: Preheat oven to 300 F. Cut salmon in half lengthwise along the bloodline (the darker flesh that runs along the center seam). Then cut each half crosswise into 3 equal portions. Heat a large, heavy-bottomed skillet over high heat. Season the flesh with a generous sprinkling of salt. Add oil to skillet; when shimmering, carefully add the fillets flesh side down, laying each piece away from you to prevent oil from splashing onto yourself. Let cook undisturbed until nicely browned, 2-3 minutes; meanwhile, season the skin with salt. Then flip the salmon. Squeeze the juice of 1 lemon all over the caramelized side of the fillets, turn off the heat, and set aside. (If working in batches, repeat with remaining fillets.)
  • Black Bean Sauce: In a small skillet over medium heat, add black bean sauce, hot sauce, and rice wine vinegar. In a small bowl, whisk together water and cornstarch to make a slurry. Whisk the slurry into the black bean mixture to thicken the sauce. Spoon sauce over the salmon to cover. Bake until salmon is cooked to desired doneness, 3-5 minutes. Meanwhile, prepare the Bean Sprout Salad.
  • Bean Sprout Salad: Use a mandoline or a knife to thinly slice the radishes. (Tip: If using a knife, slice radishes in half first so they have a flat surface to rest on as you slice.) Rinse radishes in water (to minimize staining the other ingredients pink). Mince cilantro stems; you should have 2-3 tablespoons. Add bean sprouts to a bowl, followed by drained radishes, minced cilantro stems, and a few cilantro leaves. Add a pinch of salt and the juice of half a lemon; toss to combine.
  • Assembly: Just before serving, mix the toasted shrimp into the Ginger Cabbage. Place a serving of the cabbage onto a plate; top with a salmon fillet and a spoonful of Bean Sprout Salad. Repeat with additional servings and serve immediately.

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