Southwest Salmon with Black Bean-Corn Salsa

Southwest-Salmon-with-Black-Bean-Corn-Salsa

So I was looking over my Pinterest board.

Again.

For the third time today.

Oh Pinterest.

The minutes I’ve devoted to you here and there must surely have added up to days by now.

I have thoroughly enjoyed every minute though.

So far, I’ve found 34 dream kitchen designs. 110 dream vacation destinations. And 800+ tasty-looking recipes from other bloggers.

Clearly, I’m not going to get to all of this in my lifetime.

Or maybe any of this in my lifetime.

It’s just fun to look.

The most entertaining for me though, are the quote pins.

Some make me smile:

“If you think a minute goes by really fast, you’ve never been on a treadmill” -Pinterest Source

“When a girl says she’ll be ready in 5 minutes, she’s using the same time scale a guy is when he says the game has 5 minutes left” -Pinterest Source

And some really do inspire:

“The Struggle is part of the Story” – Pinterest Source

“When you have to make a hard decision, flip a coin. Why? Because when that coin is in the air… you suddenly know what you’re hoping for.” – Pinterest Source

Healthy-Salmon-with-Black-Bean-Corn-Salsa

And here is my latest Pin: southwest salmon with black bean-corn salsa.

This is a very flavorful southwest salsa with black beans, bell peppers, fresh herbs, spices, and fresh corn from the cob.

It happens to be a wonderful complement to grilled salmon.

Healthy-Southwest-Salmon-with-Black-Bean-Corn-Salsa

The dish is zesty, rich, savory, with a little hint of spice.

And an added bonus: overflowing with nutritious superfoods too.

ingredients

Here are the key ingredients for this dish. Lots of healthy stuff.

preparing-corn-on-the-cob

Begin by preparing some fresh corn on the cob.

Peel the husks off the corn and break off any stems.

cooking-corn-on-the-cob

Place the corn in a large pot of water and bring to a boil.

The corn should cook quickly, in just five minutes.

Remove the corn with tongs and allow to cool on a large plate or cutting board.

cutting-corn-from-cob

When the corn is cool enough to handle, grab a large mixing bowl and hold one ear of corn in the bowl, vertically, with the stem side down.

Grab a small serrated knife and slice down the cob, allowing all the corn kernels to fall into the bowl.

Time Saver: this salsa can be prepared in no time if you swap out fresh corn and use frozen corn kernels instead.

mincing garlic

Next, grab a clove of garlic, place your knife flat over it and press down with your palm or fist, smashing up the garlic.

Peel off the skin and run your knife through the garlic in every direction, mincing it up.

preparing-red-bell-pepper

Hold a red bell pepper upright on your cutting board and slice down each of the four sides surrounding the stem. Toss out the stem.

dicing-red-bell-pepper

Then cut your first quarter of bell pepper into thin strips lengthwise.

Run your knife in the opposite direction, dicing up the pepper.

chopping-cilantro

Next, chop up some fresh herbs.

Grab a handful of cilantro and use your knife to slice off a handful of the leaves.

Arrange the leave in a tight pile, and run your knife through in every direction, chopping it up.

chopping-chives

Then use some kitchen shears (or a sharp knife) to chop up some fresh chives.

chopping-oregano

Last herb: oregano.

Use your finger and thumb to slide down the stem, top to bottom, pulling off all the oregano leaves along the way.

Then pile them up and chop them up, same as the cilantro.

Time Saver: dried oregano also works well in this recipe in place of fresh.

rinsing-black-beans

Grab a can of black beans and throughly drain and rinse them.

Black beans are one of several superfoods in this dish.

Their deep, dark color indicates the high level of antioxidants (key for helping the body fight cancer and aging) found in black beans.

They’re full of protein (to keep you feeling full and satisfied for hours) and soluble fiber (to dramatically reduce the risk of heart attack and stroke).

Black beans have also been shown to boost metabolism.

sauteeing-garlic

Now heat up some olive oil in a large sauté pan over medium heat.

Cook the garlic for a couple of minutes, until it’s softened.

sauteeing-red-bell-pepper-and-garlic

Then add the bell pepper and cook a couple of minutes more.

sauteeing-black-beans-and-corn

Then add the corn and black beans and cook until everything is nicely heated through.

cooking-black-bean-corn-bell-pepper-salsa

Remove the salsa from the heat.

Add some extra virgin olive oil and some red wine vinegar.

Squeeze the juice from about one-half of a lemon.

Stir in all the fresh herbs you chopped.

Then add some cumin and crushed red pepper flakes.

My recipe call for 1/2 teaspoon of crushed red chili flakes, for just a hint of heat.

If you like your dinner on the spicy side, add more.

Season well with salt.

Stir until everything is nicely combined.

grilling-salmon

Next, grill up the salmon.

Prepare the grill for low heat.

If you have the choice, wild (versus farmed) salmon is always best – you can really taste the difference.

Season the salmon with salt and pepper.

Place the salmon pink-side-down and allow it to cook for about 5-7 minutes.

Do not move it or touch it until you’re ready to flip.

When the salmon is cooked, it should release easily from the grill (when the fish sticks to the grill, it may be a sign it’s not ready to be flipped yet).

Next cook the salmon skin-side-down for another 5-7 minutes.

Healthy-Southwest-Salmon-with-Corn-and-Black-Bean-Salsa

Remove  the salmon from the grill and spoon the black bean-corn salsa all over the top.

Southwest-Salmon

This dish is exactly what you might expect from a Southwest-style grilled salmon: bursting with tons of unique, tasty flavors.

The black beans are rich and satisfying, the corn is slightly sweet.

There’s a hint of spice and also a hint of zestiness from the lemon and red wine vinegar.

Healthy-Salmon-with-Black-Bean-Corn-Salsa

This is the kind of yummy dish that makes you completely forget it also happens to be filled with very nutritious, vitamin-packed healthy ingredients.

Here is the complete, printable recipe:

Southwest Salmon with Black Bean-Corn Salsa
 
Author: 
Recipe type: Healthy Seafood Dish
Total Time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes
Yield: 4 servings
Ingredients
  • 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
Instructions
  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.

 

Comments

  1. I love you! Your writing, recipes, photos and everything about you!!! Loved those Pinterest quotes too!

  2. Yum – sounds so fresh and delicious!
    PS. I may have a bit of a Pinterest addiction too.
    Amanda @ Once Upon a Recipe recently posted…Some Lovin’ for Bloglovin’My Profile

  3. gorgeous plate! I love salmon but rarely treat myself because nooobody else in my house likes it.
    Ashley Bee (Quarter Life Crisis Cuisine) recently posted…Indoors Girl Goes Back In Time — Cooking in the Colonial KitchenMy Profile

  4. Your photos are so beautiful, this is too delicious :D
    I am going to get pinterest soon!

    Cheers
    CCU
    CCU recently posted…The Sexy Vegan Kitchen #2: Sweet & Innocent Strawberry Shortcake SmoothieMy Profile

  5. I love that salsa, so perfect for summer!
    Laura (Tutti Dolci) recently posted…bellini sorbetMy Profile

  6. Ohhhh girl, if only you knew the amount of time I’ve spent on pinterest, too. I’ve been right there with ya! I love the visual experience and it’s also cool seeing how much I have in common with other pinners. Dream vacations? Let’s all go together! I have to say, the quote you found about flipping a coin to make a tough decision really hit home with me, as I’ve been back and forth over and important decision and can’t seem to make headway for either option. Looks like I need to grab a coin, stat!! Your southwest salmon looks awesome!! I love southwest-style food and salmon is my all time favorite animal protein. Must. make. soon.! Now if you’ll excuse me, I’m going to pin your recipe ;)
    Julia recently posted…Kale Chips + an Announcement!My Profile

  7. Love the sound of this salsa! This is a perfect summer dish!
    Jessica@AKitchenAddiction recently posted…No Bake Snickerdoodle Granola BarsMy Profile

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