Best Black Bean Glazed Salmon With Ginger Cabbage Recipes

BBQ GLAZED SALMON WITH BLACK BEAN COMPOTE

Steps:

• For the BBQ sauce: Whisk together all the ingredients in a bowl, add to a saucepan, and cook over low heat for 5 to 6 minutes, or until the flavors have blended. Reserve.
• For the black bean compote: Heat the oil in a saucepan over medium-high heat until on the verge of smoking. Add the onions and cook, stirring frequently, until the onions are slightly translucent, about 5 minutes. Reduce the heat to medium, add the peppers, tomatoes, beans, salt and pepper, to taste, and cook for 9 to 10 minutes. Remove from the heat, add the vinegar, parsley, and cilantro, stir well. Keep warm.
• For the salmon: Preheat a gas or charcoal grill to medium-high heat. Coat the grill plates with oil to prevent sticking.
• Season the salmon fillets with salt and pepper and grill for 7 to 8 minutes on the first side. Carefully flip the fillets over and continuing cooking for 5 to 6 minutes. Once cooked, remove and glaze with the BBQ sauce.
• To serve, spoon the black bean compote onto the center of a plate and top with the glazed salmon.

SALMON WITH BLACK BEAN SAUCE

Steps:

• 1. Preheat the oven to 400°F. Lightly grease a shallow roasting pan. Combine 1/2 cup boiling water and the chopped beans in a small bowl; set aside for 10 minutes, then drain.
• 2. Meanwhile, arrange the salmon in the roasting pan, skinned side down. Drizzle 2 tablespoons of the oil over the salmon and bake for 10 to 12 minutes or until cooked to your desired doneness.
• 3. Meanwhile, heat 2 teaspoons oil in a small saucepan over medium heat. Add the soaked and drained black beans, the ginger, and garlic; cook for 1 minute. Whisk together the broth, 1/3 cup water, the wine, cornstarch, and sugar in a bowl and add to the black bean mixture. Bring the sauce to a boil, stirring constantly, and simmer for 2 minutes. Serve each portion of salmon topped with some of the sauce and sprinkled with some of the scallions.

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

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.

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

Steps:

• Preheat a medium skillet over medium heat with 2 tablespoons of the EVOO (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook, stirring occasionally, for 3 minutes.
• While the onions are cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt, and pepper. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.
• To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook for another 2 minutes. Add the black beans and cook until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.
• Tidbit
• If fresh corn is in season, by all means cut the kernels from 4 fresh ears instead of using frozen.