Recipe: Ranchero Grilled Salmon Steak with Roasted Corn-Black Bean Salsa
Main Dishes - Fish, ShellfishRANCHERO GRILLED SALMON STEAK
WITH ROASTED CORN-BLACK BEAN SALSA
4 fresh California King Salmon steaks (six-ounces each)
Citrus Marinade (recipe follows)
Roasted Corn-Black Bean Salsa (recipe follows)
Rinse salmon steaks and pat dry.
Prepare the Citrus Marinade. Remove 1/3 cup of the marinade and reserve to add to the Roasted Corn-Black Bean Salsa. Pour the remainder of the marinade over the salmon in plastic bag and marinade in the refrigerator while making the salsa.
WHEN READY TO COOK:
Place the salmon on an oiled grill 4 inches from medium-hot coals. Grill about 5 minutes on each side, brushing with marinade from time to time. (Discard leftover marinade.) Salmon is done when the meat flakes easily and is evenly colored.
Serve with Roasted Corn-Black Bean Salsa.
ROASTED CORN-BLACK BEAN SALSA
3 to 4 ears of fresh corn
1 can (15 ounce) black beans, rinsed
2 Roma tomatoes, diced
1/3 cup green onions, minced
1/3 cup cilantro, minced
2 Serrano chilies, seeded and minced
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
1/3 cup Citrus Marinade (recipe follows)
Roast the ears of corn on the barbecue until cooked and golden brown, 5 to 10 minutes. Cool.
Slice kernels off the cob and place in medium bowl. Mix in the black beans, tomatoes, green onions, cilantro, Serrano chilies, salt, chili powder, pepper and citrus marinade. Stir gently.
CITRUS MARINADE
1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons olive oil
2 garlic cloves, crushed
1 Serrano chile, seeded and minced
2 teaspoons lime zest, grated
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
In a small bowl whisk together orange juice, lime juice, oil, garlic, chile, lime zest, salt and pepper.
Makes 4 servings
Source:California Salmon Council
WITH ROASTED CORN-BLACK BEAN SALSA
4 fresh California King Salmon steaks (six-ounces each)
Citrus Marinade (recipe follows)
Roasted Corn-Black Bean Salsa (recipe follows)
Rinse salmon steaks and pat dry.
Prepare the Citrus Marinade. Remove 1/3 cup of the marinade and reserve to add to the Roasted Corn-Black Bean Salsa. Pour the remainder of the marinade over the salmon in plastic bag and marinade in the refrigerator while making the salsa.
WHEN READY TO COOK:
Place the salmon on an oiled grill 4 inches from medium-hot coals. Grill about 5 minutes on each side, brushing with marinade from time to time. (Discard leftover marinade.) Salmon is done when the meat flakes easily and is evenly colored.
Serve with Roasted Corn-Black Bean Salsa.
ROASTED CORN-BLACK BEAN SALSA
3 to 4 ears of fresh corn
1 can (15 ounce) black beans, rinsed
2 Roma tomatoes, diced
1/3 cup green onions, minced
1/3 cup cilantro, minced
2 Serrano chilies, seeded and minced
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
1/3 cup Citrus Marinade (recipe follows)
Roast the ears of corn on the barbecue until cooked and golden brown, 5 to 10 minutes. Cool.
Slice kernels off the cob and place in medium bowl. Mix in the black beans, tomatoes, green onions, cilantro, Serrano chilies, salt, chili powder, pepper and citrus marinade. Stir gently.
CITRUS MARINADE
1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons olive oil
2 garlic cloves, crushed
1 Serrano chile, seeded and minced
2 teaspoons lime zest, grated
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
In a small bowl whisk together orange juice, lime juice, oil, garlic, chile, lime zest, salt and pepper.
Makes 4 servings
Source:California Salmon Council
MsgID: 3139389
Shared by: Gladys/PR
In reply to: Fishing for Fish and Seafood Recipes (18...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Fishing for Fish and Seafood Recipes (18...
Board: Daily Recipe Swap at Recipelink.com
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