Salmon on the grill—it’s like the crown jewel of summer barbecues, isn’t it? There’s something about that smoky, charred flavor mingling with a spicy rub that just gets me every time. I might be exaggerating, but the aroma alone makes me feel like I’m on a coastal vacation, basking in the sun.
Steps
- Mix smoked paprika, chipotle chili powder, brown sugar, cumin, and cocoa powder in a small bowl to create the spice rub.
- Squeeze fresh lime juice over the salmon fillets and apply the spice rub evenly, allowing them to rest for about 5 minutes.
- In a large pan, warm olive oil over medium heat and sauté minced red onion for 2 minutes.
- Add drained black beans, corn, and a pinch of salt to the pan, cooking until the mixture is thoroughly heated, approximately 6 to 8 minutes.
- Remove the pan from heat and stir in finely chopped cilantro and additional lime juice.
- Preheat a clean and lightly oiled outdoor grill or grill pan on high heat.
- Grill the salmon fillets, covered, for 8 to 10 minutes or until they are fully cooked and opaque throughout.
- Serve the grilled salmon with the black bean and corn mixture, garnishing with lime wedges if desired.
Ingredients
- 4 salmon fillets
- 1 tablespoon smoked paprika
- 1 tablespoon chipotle chili powder
- 1 tablespoon brown sugar
- 1 teaspoon cumin
- 1 teaspoon cocoa powder
- 2 tablespoons fresh lime juice, plus additional lime wedges for serving
- 1 teaspoon olive oil
- Kosher salt, to taste
- 15.5 oz can of black beans, drained and rinsed
- 2 cups corn kernels, fresh or thawed if frozen
- 1/4 cup red onion, finely chopped
- 3 tablespoons cilantro, finely chopped
Nutritional Values
Calories: 1768 kcal | Carbohydrates: 156 g | Protein: 174 g | Fat: 52 g | Saturated Fat: 8 g | Cholesterol: 376 mg | Sodium: 1348 mg | Fiber: 40 g | Sugar: 20 g
FAQ
- Can I use frozen corn instead of fresh corn for the salsa?
- Yes, frozen corn can be used in this recipe. Simply ensure it is thawed before incorporating it into the salsa.
- What are some alternatives if I don’t have a grill?
- If you don’t have access to a grill, a grill pan works well for this recipe. Alternatively, you could try a sheet pan method, such as the Sheet Pan Teriyaki Salmon recipe.
- Can I substitute the salmon with another type of protein?
- Certainly! Grilled swordfish or chicken can be used as substitutes for salmon in this recipe.
- How can I make this recipe low-carb?
- To make the dish low-carb, consider swapping the corn and black beans with diced avocado and cucumber or tomatoes.
- What type of salmon is recommended for this recipe?
- It is suggested to use fresh or frozen sustainable wild salmon, such as Alaskan salmon, for its high-quality protein and natural red color.
Tips
- For a deeper flavor, let the salmon sit with the spice rub for a few extra minutes before grilling. This allows the spices to penetrate the fish more thoroughly.
- If you don’t have access to a grill, a grill pan works well indoors. Ensure the pan is lightly oiled to prevent sticking and to achieve a nice char on the salmon.
- When making the black bean and corn salsa, fresh corn is ideal for maximum sweetness, but frozen corn is a good alternative. Just ensure it’s fully thawed before using.
- If you’d like to reduce the carbohydrate content, consider substituting the corn and beans with diced avocado and cucumber or tomatoes for a refreshing twist.
Equipment
- Grill or Grill Pan – Essential for cooking the salmon.
- Small Bowl – For mixing the spice rub.
- Large Saute Pan – For cooking the black beans and corn.
- Outdoor Grill Brush – To clean and oil the grill grates.
- Citrus Juicer – For squeezing fresh lime juice.
