Grilled Salmon with Black Bean and Corn Salsa
Tender, charred salmon fillets topped with a bright black bean and corn salsa make for a quick and flavorful summer dinner ready in under 30 minutes.
Ingredients
Black Bean and Corn Salsa
- 1 can black beans 15 ounce, drained and rinsed
- 1 cup corn kernels fresh or thawed frozen
- 1 large tomato diced
- 0.25 cup red onion finely diced
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon lime juice freshly squeezed
- 1.5 tablespoons olive oil extra-virgin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Salmon
- 4 salmon fillets 6 ounce each, skin on
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Black Bean and Corn Salsa
- In a medium bowl, combine the black beans, corn, diced tomato, red onion, chopped cilantro, olive oil, lime juice, salt, and pepper; stir until well combined.
Salmon
- Preheat the grill to medium-high heat (about 400°F).
- Brush each salmon fillet with olive oil and season with salt and pepper.
- Place the salmon fillets on the grill, skin side up. Grill for 4 to 6 minutes, then flip and grill for an additional 3 to 4 minutes, or until the salmon reaches 145°F and flakes easily with a fork.
- Top each fillet with a generous scoop of the black bean and corn salsa before serving.
Notes
Leftovers store well in the refrigerator for up to 3 days. Freeze salsa separately for up to 1 month.
Reheat salmon in a 325°F oven for about 10 minutes or until warmed through. Gently stir salsa before serving for best flavor.