Bbq Salmon With Roasted Corn Amp Black Bean Salsa
From efitobx 16 years ago
- 8 minutes to make
- Serves 4
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
Ingredients
- 4 salmon Filets, 6 to 8 oz. each shopping list
- kosher salt & fresh ground pepper shopping list
- extra virgin olive oil for searing shopping list
- ½ cup honey-Citrus BBQ Sauce shopping list
- FOR THE salsa shopping list
- 1 cup canned black beans, drained & rinsed shopping list
- 1/4 cup chopped cilantro shopping list
- 1 cup roasted corn, removed from cob shopping list
- 1/2 cup lime juice shopping list
- 1/2 medium red onion, diced shopping list
- 1/4 cup olive oil shopping list
- 1/2 medium red bell pepper, diced shopping list
- 1/2 tablespoon ground cumin shopping list
- 1/2 medium poblano pepper, diced shopping list
- 1/2 tablespoon black pepper shopping list
- 1/2 cup seeded diced tomato shopping list
- 1 tablespoon salt shopping list
- SWEET AND SMOKEY BBQ SAUCE shopping list
- 1/3 cup apple cider vinegar shopping list
- 1 cup ketchup shopping list
- 3 tablespoons brown sugar shopping list
- 1 tablespoon yellow mustard shopping list
- 1 tablespoon molasses shopping list
- 2 tablespoon worcestershire sauce shopping list
- 1 teaspoon liquid smoke shopping list
- juice of 1 orange shopping list
- 1 teaspoon salt 1/2 tsp dried crushed red pepper shopping list
- 1 tsp hot sauce shopping list
- 1 tsp soy sauce shopping list
How to make it
- 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.
- SWEET & SMOKEY BBQ SAUCE DIRECTIONS
- Combine vinegar, liquid smoke, and brown sugar. Stir until sugar is dissolved.
- Add and combine the rest of ingredients well and refrigerate.
People Who Like This Dish 3
- okravenhurst Nowhere, Us
- elkabong Santa Fe, NM
- woodstock HAWI, HI
- sxrxrr Moonglow, Bermuda, BM
- chefmeow Garland, TX
- danipal Chicago, IL
- efitobx Norfolk, VA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 5 people-
Kabong, 5 Forks!
elkabong
in Santa Fe loved it
-
Great Post, wish Maire was still active on the GR I believe Invisable Chef would have also given you 5 forks
woodstock
in HAWI loved it
-
Great recipe! 5 forks!
danipal
in Chicago loved it
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