Recipe

Bbq Salmon With Roasted Corn Amp Black Bean Salsa Recipe

	Efitobx / All my dishes 1 year ago Don't let the length of this recipe intimidate you your really getting 3 recipes in 1. You can make the BBQ sauce ahead to save time. The Roasted Corn Black Salsa is a regular in our house as a dip and the Sweet & Smokey Barbecue Sauce keeps well in the fridge... More Prep:60m Cook:8m Servings:4	Efitobx
	colorful tasty salmon dish

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Ingredients

4 Salmon Filets, 6 to 8 oz. each

Kosher Salt & Fresh Ground Pepper

Extra virgin olive oil for searing

½ cup Honey-Citrus BBQ Sauce

FOR THE SALSA

1 cup canned black beans, drained & rinsed

1/4 cup chopped cilantro

1 cup roasted corn, removed from cob

1/2 cup lime juice

1/2 medium red onion, diced

1/4 cup olive oil

1/2 medium red bell pepper, diced

1/2 tablespoon ground cumin

1/2 medium poblano pepper, diced

1/2 tablespoon black pepper

1/2 cup seeded diced tomato

1 tablespoon salt

SWEET AND SMOKEY BBQ SAUCE

1/3 cup apple cider vinegar

1 cup ketchup

3 tablespoons brown sugar

1 tablespoon yellow mustard

1 tablespoon molasses

2 tablespoon Worcestershire sauce

1 teaspoon liquid smoke

Juice of 1 orange

1 teaspoon salt 1/2 tsp dried crushed red pepper

1 tsp hot sauce

1 tsp soy sauce

Directions

SALSA DIRECTIONS

Combine all ingredients in a large bowl up to and including the cilantro

In a separate bowl, add the lime juice and spices, whisk in the olive oil a little at at time. Add to the salsa and toss gently to combine. Refrigerate for at least one hour.

SALMON COOKING DIRECTIONS

Preheat oven to 425 degrees.

Pre-heat skillet over medium heat, (I like to use a good quality non-stick skillet for the first part of this process, but a cast

iron skillet or grill pan will also work, or this can also be done on the grill.)

Salt & pepper both sides of the salmon filets and drizzle

some olive oil in the pan.

Sear the filets no more than 3 minutes on each side.

Carefully

transfer the salmon to a foil or parchment lined sheet pan and brush generously with the barbecue sauce on the top and sides of each filet.

Place the pan in a 425 degree oven for 5 minutes or until the barbecue sauce begins to caramelize.

Serve over a mound of the roasted corn & black bean salsa and garnish with a few sprigs

of fresh cilantro.