Best Grilled Salmon With Black Bean Salsa Recipes

Grilled Salmon With Avocado Salsa Recipe by Tasty image

Provided by Tasty

Categories Dinner

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
4 salmon fillets
2 avocados
¼ red onion
1 lime, juiced
1 tablespoon olive oil
1 ½ teaspoons salt
cilantro, chopped for garnish

Steps:

In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
Enjoy!

Nutrition Facts : Calories 458 calories, Carbohydrate 10 grams, Fat 34 grams, Fiber 6 grams, Protein 26 grams, Sugar 1 gram

Grilled Salmon & Black Bean Salsa Recipe - (4.6/5) image

Provided by WaffleCrumbs

Number Of Ingredients 13

SALSA:
1/4 cup white wine, or reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1 1/2 teaspoons brown sugar
1 garlic clove, minced
6 salmon fillets, 4 ounces each
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn, thawed
1 medium sweet red pepper, diced
1/2 cup seedless red grapes, chopped
1/4 cup fat-free Italian salad dressing
1 tablespoon canned chopped green chilies
1 teaspoon brown sugar

Steps:

In a small bowl, combine the wine, soy sauce, and brown sugar. Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture. Place in a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the salsa ingredients. Cover and chill until serving. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 10 to 12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture. Serve with salsa.

Grilled Salmon with Black Beans and Piment d'Espelette Mayonnaise image

Provided by Lora Zarubin

Yield Makes 4 servings plus leftovers

Number Of Ingredients 16

1/3 cup plus 3 tablespoons olive oil
5 garlic cloves; 2 pressed, 3 minced
1 tablespoon finely grated lemon peel
1 tablespoon chopped fresh thyme
1/2 teaspoon coarse sea salt plus additional for seasoning
6 7-ounce salmon fillets with skin
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
1/2 cup chopped plum tomatoes
2 tablespoons (scant) chopped jalapeño chiles with seeds
2 15-ounces cans black beans, rinsed, drained
1 teaspoon ground cumin
Freshly ground black pepper
Nonstick vegetable oil spray
1/4 cup chopped fresh cilantro plus leaves for garnish
Piment d'Espelette Mayonnaise

Steps:

Whisk 1/3 cup olive oil, pressed garlic, lemon peel, thyme, and 1/2 teaspoon sea salt in small bowl. Place fish, skin side down, in 13x9x2-inch glass baking dish. Brush marinade over top and sides of fish. Cover; chill at least 2 hours and up to 4 hours.
Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add onion, celery, tomatoes, chiles, and minced garlic. Sauté until vegetables are just soft, about 5 minutes. Mix in black beans and cumin. Reduce heat to medium and cook until flavors blend, stirring occasionally, about 5 minutes. Season to taste with sea salt and pepper. DO AHEAD: Can be made 2 hours ahead; let stand at room temperature.
Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Arrange fish, skin side up, on rack; spray skin. Grill fish 4 to 5 minutes; turn over. Grill until fish is just opaque in center, about 3 minutes longer, depending on thickness.
Rewarm beans with 1/4 cup water over medium heat; mix in chopped cilantro. Place 1/2 cup beans on each plate; top with fish and dollop of Piment d'Espelette Mayonnaise ; garnish with cilantro leaves.