Grilled Salmon with Black Bean Salsa |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 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:
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.
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