Grilled Salmon with Black Bean Salsa Recipe

4.5 9 11
Grilled Salmon with Black Bean Salsa Recipe
Grilled Salmon with Black Bean Salsa Recipe photo by Taste of Home
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Grilled Salmon with Black Bean Salsa Recipe

Read Reviews
4.5 9 11
Publisher Photo
This fantastic grilled fish dish features tender salmon, colorful salsa and juicy grapes. It's sure to be a winner with family and friends. —Diane Halferty, Corpus Christi, Texas
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.

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

Nutritional Facts

1 each: 324 calories, 13g fat (3g saturated fat), 67mg cholesterol, 587mg sodium, 23g carbohydrate (6g sugars, 4g fiber), 28g protein.

  • 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
  1. 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.
  2. Meanwhile, in a small bowl, combine the salsa ingredients. Cover and chill until serving.
  3. 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.
  4. 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.
Originally published as Grilled Salmon with Black Bean Salsa in Healthy Cooking June/July 2009, p59

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Reviews forGrilled Salmon with Black Bean Salsa

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Daci23 User ID: 7311750 182255
Reviewed Jun. 22, 2013

"It was really really good. My husband loved it too, and it took 10-15 minutes to prepare. Instead of grilling the fish, I actually baked it and it turned out great. You don't have to cook a whole day to make an awesome fish dish :)"

MY REVIEW
Lisanga User ID: 1920722 210701
Reviewed May. 22, 2012

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

MY REVIEW
UKCatsFan User ID: 6283647 183869
Reviewed May. 14, 2012

"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."

MY REVIEW
MsPattyinLoveland User ID: 5671128 163448
Reviewed May. 1, 2012

"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."

MY REVIEW
CountrySinger User ID: 6038430 183866
Reviewed Oct. 1, 2011

"Family really liked the Black Bean Salsa."

MY REVIEW
NatalieRN User ID: 6085031 98303
Reviewed Sep. 19, 2011

"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."

MY REVIEW
asnunez User ID: 2408742 179757
Reviewed Jun. 2, 2010

"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!"

MY REVIEW
andygonzo User ID: 1140547 122859
Reviewed May. 7, 2010

"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."

MY REVIEW
swinny User ID: 1858482 181342
Reviewed Jan. 23, 2010

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

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