Recipe: Ranchero Grilled Salmon Steak with Roasted Corn-Black Bean Salsa

RANCHERO 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.

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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.

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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