Smoky Spice Rubbed Grilled Salmon With Black Beans and Corn
Courtesy of SKINNYTASTE.COM
Yield: 4 Servings, Serving Size: 1 Salmon fillet and 2/3 cup of vegetables
For the salmon: For the black beans and corn:
1 tsp smoked paprika 15.5 oz can black beans, drained and rinsed
1 1/2 tsp brown sugar 2 cups frozen corn kernels (fresh is fine)
1/2 tsp chipotle chili powder 1/4 cup red onion, minced
1/2 tsp ground cumin 3 tbsp finely minced cilantro
1/2 tsp kosher salt 1 tsp olive oil
1/4 tsp black pepper 2 tbsp fresh squeezed lime juice
1/2 tsp unsweetened cocoa powder kosher salt to taste
1 lime, juice of
4 (6 oz) Alaskan wild pink or chum salmon fillets
olive oil spray
lime wedges for serving
Combine all the spices in a small bowl. Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.
Meanwhile, in a large saute pan, heat oil over medium heat. Add onions and sauté 2 minutes; add beans, corn and salt and cook until heated through, about 6 – 8 minutes. Remove from heat and toss in cilantro and lime juice. Makes 3 1/2 cups.
Heat a clean outdoor grill (make sure the grates are clean and lightly oiled) or if cooking indoors a lightly oiled grill pan over high heat. When hot, grill the salmon for about 5 minutes on each side or until the fish is opaque throughout. Serve with black beans, corn and lime wedges.
Calories: 399 Total Fat: 8.7 g Carbohydrates: 41.3 g Fiber: 8.2 g Sugar: 6.7 g
Protein: 45.4 g