Print Options

Back to Grilled Salmon with Black Bean Salsa >

Include these items:

Select reviews >

Taste of Home Logo

Grilled Salmon with Black Bean Salsa

 Grilled Salmon with Black Bean Salsa
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
6 ServingsPrep: 20 min. + marinating Grill: 10 min.


  • 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


  • 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.

2 of 2

Grilled Salmon with Black Bean Salsa (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.