Grilled Salmon With Pinto Bean Corn Salsa
A firm, flavorful fish like salmon can be at its best when it is simply lightly seasoned and grilled on the outdoor grill. A vegetable salsa on the side adds just the right amount of interest in the form of texture and extra flavor.
Grilled Salmon:
8 fresh salmon filets or steaks
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
1 recipe Pinto Bean Corn Salsa*
Rub both sides of the salmon with a small amount of olive oil. Season with salt and pepper.
Allow to sit for at least 1 hour, covered, in the refrigerator.
Grill 10 minutes per inch of thickness.
Serve with Pinto Bean Corn Salsa.
8 servings.
The basic rule for grilling fish steaks and fillets is 10 minutes per inch. Turn once about 3/4's through the cooking time.
*Pinto Bean Corn Salsa:
4 ears corn on the cob, cooked (or 1 10-ounce pkg. of frozen corn)
1 24-ounce jar Randall Pinto Beans, drained and rinsed
1 tablespoon chopped fresh jalapeño pepper, (or to taste)
1 4-ounce can chopped mild green chilies
1/2 cup chopped sweet salad onion
1/4 cup chopped fresh cilantro
1 teaspoon chili powder
1/4 cup extra-virgin olive oil
1/4 cup cider vinegar
Salt, to taste
Cut the corn from the cob.
Gently toss together the corn with the Randall Pinto Beans, peppers, onion, cilantro, chili powder.
Whisk together the oil and vinegar. Add to the salsa.
Salt to taste.
Cover and chill until ready to serve.
Serve chilled or at room temperature.
Makes about 4 cups (8 servings).
Parsley and cilantro (sometimes called "Chinese Parsley") add lots of good flavor when used fresh. Neither spice maintains its flavor very well after being dried, so it is best to use them in the fresh state whenever possible.