Fish is a delicious and fresh dinner option that’s light, healthy and simply to prepare. A flavorful fish like salmon is at its best when it is lightly seasoned and grilled. A set of salmon fillets or steaks (if some family members don’t love fish) is more than enough to satisfy your family and is a wonderful base to build delicious flavors on.

Our pinto bean salsa served on the side adds just the right amount of interest in the form of texture and tangy, fresh flavor. This Latin twist on grilled salmon and dressing incorporates a reasonable amount of olive oil and fresh vegetables, all full of cleansing anti-oxidants. Not only is this recipe fun to make, but it’s a great way to keep your family healthy. What more could a mother ask for?

Make sure to grill the fish fillets thoroughly and evenly to keep them flaky. The fish will dry out and take on a rubbery consistency is not pulled from the heat at the right time. Grill lines are also typical for a well-prepared salmon fillet. Serve this yummy dish right from the grill to your family’s plates and add the salsa.

Ingredients:

  • 8 fresh salmon fillets or steaks
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 recipe Pinto Bean Corn Salsa*

Instructions:
Rub both sides of the salmon with a small amount of olive oil. Season with salt and pepper. Allow to sit for at least 1 hour, covered, in the refrigerator.

Grill 10 minutes per inch of thickness. Serve with Pinto Bean Corn Salsa.

8 servings.

The basic rule for grilling fish fillets or steaks is 10 minutes per inch. Turn once about 3/4’s through the cooking time.

Pinto Bean Corn Salsa

Ingredients

  • 4 ears corn on the cob, cooked (or 1 10-ounce pkg. of frozen corn)
  • 1 24-ounce jar Randall Pinto Beans, drained and rinsed
  • 1 tablespoon chopped fresh jalapeño pepper, (or to taste)
  • 1 4-ounce can chopped mild green chilies
  • 1/2 cup chopped sweet salad onion
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup cider vinegar
  • Salt, to taste

Instructions:
Cut the corn from the cob. Gently toss together the corn with the Randall Pinto Beans, peppers, onion, cilantro, chili powder.

Whisk together the oil and vinegar. Add to the salsa. Salt to taste. Cover and chill until ready to serve.

Serve chilled or at room temperature.

Makes about 4 cups (8 servings).

 

Grilling out tonight? Here’s the perfect side dish for your grilled meat featuring Randall Beans Pinto Beans

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