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Grilled Salmon with Black Bean Salsa Recipe

Grilled Salmon with Black Bean Salsa Recipe photo by Taste of Home

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Our taste testers raved over this fantastic combination! The salmon is tender and flaky with nice grill marks, and grapes add a fresh, juicy crunch to the colorful salsa. This one is sure to be a winner with family and friends! Diane Halferty - Corpus Christi, TX

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Grilled Salmon with Black Bean Salsa Recipe

Prep: 20 min. + marinating Grill: 10 min.

Yield: 6 Servings

20 10 30

Ingredients

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)
SALSA:
1 can (15 ounces) 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

Directions

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 10-12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture. Serve with salsa. Yield: 6 servings.

Nutritional Facts 1 salmon fillet with 2/3 cup salsa equals 324 calories, 13 g fat (3 g saturated fat), 67 mg cholesterol, 587 mg sodium, 23 g carbohydrate, 4 g fiber, 28 g protein.

Originally published as Grilled Salmon with Black Bean Salsa in Healthy Cooking June/July 2009, p59

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Grilled Salmon with Black Bean Salsa

Grilled Salmon with Black Bean Salsa

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(1-8) of 8 reviews

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Reviewed on May. 22, 2012 by Lisanga

cooked the salmon on cedar planks. It was fantastic. Definitely making this again.

Reviewed on May. 14, 2012 by UKCatsFan

Didn't eat the salmon so I can only rate the salsa-which was absolutely delightful. I left out the grapes, only because I didn't have any, and added diced onion. We ate it as a side dish with hamburgers, but it was gone quickly as I caught family members dipping into the salsa throughout the day for a snack.

Reviewed on May. 01, 2012 by MsPattyinLoveland

I used Snapper instead of Salmon. I also omitted the grapes but added chopped mango's and peaches to make this a sweeter salsa for the fish. Mix with wild rice for an excellant side dish also.

Reviewed on Oct. 01, 2011 by CountrySinger

Family really liked the Black Bean Salsa.

Reviewed on Sep. 19, 2011 by NatalieRN

I am not a big fish fan, but I cooked this because my husband loves fish. It was very good! It didn't taste 'fishy' to me at all. I did leave the grapes out of the salsa and it still tasted good.

Reviewed on Jun. 02, 2010 by asnunez

Have not made the fish part of this recipe yet and almost left out the grapes in the salsa--It would have been a very big mistake! I used Jalapeno chiles instead of green chiles and cut the brown sugar to 1/2 teasp. YUMMY!

Reviewed on May. 07, 2010 by andygonzo

We love this! I've used other fish with the marinade and I've made the salsa many times without the fish. This is a great tasting, healthy meal.

Reviewed on Jan. 23, 2010 by swinny

I made the black bean salsa and it is excellent. I made fish tacos to accompanient it. WONDERFUL!!!