Ingredients
Scale
For the Salmon:
- 8 fresh salmon fillets or steaks
- 1 Tbsp. extra-virgin olive oil
- Salt and freshly ground pepper
- 1 recipe Pinto Bean Corn Salsa
For the Salsa:
- 4 ears corn on the cob, cooked (or 1 10-oz. package of frozen corn)
- 2 cups of Randall Pinto Beans, drained and rinsed
- 1 Tbsp. chopped fresh jalapeño pepper, (or to taste)
- 1 4-oz. can chopped mild green chilies
- 1/2 cup chopped sweet salad onion
- 1/4 cup chopped fresh cilantro
- 1 tsp. chili powder
- 1/4 cup extra-virgin olive oil
- 1/4 cup cider vinegar
- Salt, to taste
Instructions
For the Salmon:
- 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.
- The basic rule for grilling fish fillets or steaks is 10 minutes per inch. Turn once about 3/4’s through the cooking time.
For the Salsa:
- 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.