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