Grilled Salmon Black Bean Salsa Recipe 465

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SEARED SPICED SALMON STEAKS WITH BLACK BEAN SALSA



Seared Spiced Salmon Steaks With Black Bean Salsa image

I just loooooove the combination of lime and fresh coriander. Mmmmmmmmmmmm. In this recipe from 'Delia Smith's Winter Collection', you've got it on top of the salmon as well as in the salsa. Of course you can only do the salmon or only the salsa, but the two go really well together. I served this with what we call here 'wild rice mix'. It's white long grain rice with pieces of wild rice in it. Marinating time is NOT included in the cooking time. The ingredients and in particular the salsa is very much like Tex-Mex cuisine.

Provided by tigerduck

Categories     Oven

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

6 (5 -6 ounce) salmon steaks (150-175g)
3 fat garlic cloves
2 teaspoons rock salt (level teaspoons)
1 1/2 inches piece gingerroot (4-cm)
2 limes, zest of grated, reserve the juice for the salsa
1 pinch ground cinnamon
1 pinch ground cumin
6 tablespoons chopped fresh coriander (15g)
2 tablespoons olive oil
black pepper (freshly milled)
2/3 cup dried black beans, soaked overnight in twice their volume cold water (4oz, 110g)
3 medium ripe but firm tomatoes, skinned, de-seeded and finely chopped
1 red chile, de-seeded and finely chopped
15 g fresh coriander (1/2oz, ca 7 tbsp)
1 medium red onion, finely chopped
1 tablespoon extra virgin olive oil
2 limes, juice of (reserved from the salmon recipe)
1/2 teaspoon salt

Steps:

  • SALSA:.
  • To make the salsa, rinse the beans in plenty of cold water, put them in a saucepan with enough water to cover, bring to the boil and boil rapidly for 10 minutes. Then reduce the heat and simmer the beans for 30 minutes until tender. Drain and allow them to cool completely before adding all the other ingredients. Then leave them covered for several hours to allow the flavours to develop.
  • SALMON:.
  • A few hours before you want to cook the salmon, wipe each of the steaks with damp kitchen paper and remove any visible bones using tweezers. Place the salmon on a plate, then, with a pestle and mortar, crush the garlic cloves and rock salt together until you have a creamy purée. Now add the grated ginger, lime zest, cinnamon and cumin, 1 tbsp of olive oil and the chopped coriander, and a good grind of black pepper. Mix everything together and spread a little of this mixture on each salmon steak. Cover with clingfilm and set aside for the flavours to develop and permeate the salmon.
  • When you're ready to cook the salmon, pre-heat the grill to its highest setting. Brush the baking sheet with olive oil and put it under the grill to heat up. When the grill is really hot, remove the baking sheet using an oven glove, and place the salmon pieces on it. They will sear and sizzle as they touch the hot metal. Position the tray 3 inches (7.5 cm) from the heat and grill them for 7 minutes exactly. Use a kitchen timer as the timing is vital.
  • Remove them when the time is up and use a sharp knife to ease the skins off. Transfer to warm plates and garnish with sprigs of coriander. Serve immediately with the black bean salsa.

Nutrition Facts : Calories 462.8, Fat 26.3, SaturatedFat 5.4, Cholesterol 77.9, Sodium 285.7, Carbohydrate 22.4, Fiber 5.3, Sugar 3.9, Protein 34.9

GRILLED SALMON & BLACK BEAN SALSA RECIPE - (4.6/5)



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.

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