Recently, while going through one of my old cookbooks, I found a recipe for salmon topped with bean salsa. My husband isn’t a huge fan of beans, but he does like black beans. So I switched things up a bit and made this Grilled Salmon with Black Bean Salsa. It was delicious!
In place of some of the beans I decided to add some avocado. The salsa is easy to prepare ahead of time. I decided to add the avocado just before serving, but I did have some leftover salsa that was still looking fresh and tasting great the next day. I guess the lime did its job and kept the avocado from turning brown.
With the combination of salmon, black beans and avocado, this was a meal in itself. No side dish needed! The freshness of the homemade salsa and all the wonderful flavors of the the salmon cooked on the grill… Wow! I can’t wait to make this again.
Now, I can not tell you how kid friendly this Grilled Salmon with Black Bean Salsa is. My daughter still isn’t a fan of salmon, so she passed on it. (When she realized I was cooking salmon, she made herself a sandwich and ate so I wouldn’t make her eat with us.) And, my son was gone for the evening, however, I have a feeling that he would really enjoy it.
Grilled Salmon with Black Bean Salsa
1 can Black Beans, rinsed and drained
1 cup (or more) of Tomato, seeded and diced
1/2 – 1 cup Red Onion, chopped
1/2 cup Cilantro, chopped
1 Avocado, diced
Salt and Pepper
1 pound (appx) Salmon
First of all, rinse and drain the black beans.
Cut the tomatoes in half, remove the seeds, and dice. I used 2 good sized tomatoes off the vine. Roma tomatoes would be great too. I had about 1 cup, having a bit more than that would have worked great too.
Chop up the onion and cilantro, and dice the avocado. Put the beans, tomato, onion, avocado and cilantro in a bowl. Drizzle with about 1 tablespoon of olive oil, juice from the lime, and salt and pepper. Taste and adjust seasoning if needed. Set in the refrigerator until ready to use.
Heat up the grill to medium high to high heat. Brush both sides of the salmon with olive oil and sprinkle the flesh side with salt, pepper, and a tiny bit of cumin.
Place the salmon, skin side down, on the grill and cook for about 3 – 4 minutes. I close the lid on the grill while it is cooking. Flip the salmon over and cook another 2-3 minutes until done. Be careful, the salmon might start to flake as it finishes cooking.
Remove the salmon from the grill and serve topped with the black bean salsa. Enjoy!
Recipe adapted from Burt Wolf’s book, Eating Well.