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Grilled Salmon with Black Bean and Corn Salsa is a better-for-you summer dinner that your family will love. I made several better-for-you swaps for this recipe, including using Mazola® Corn Oil as my go-to oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
I love grilling salmon in the summer. It’s easy to make, pairs well with a variety of side dishes, and doesn’t require heating the oven (and therefore heating up the house!).
Since salmon can be on the pricier side, I want to make sure that it doesn’t stick to the grill. So I brush it with Mazola Corn Oil, which is a heart-healthy* oil with a high smoke point (450°F).
*To learn more about the relationship between corn oil and heart health, see Mazola.com.
Other cooking oils have a lower smoke point, which can affect the taste of a grilled dish. But since the smoke point of corn oil is 450°F, the flavor won’t be affected even if my grill is on high heat. Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. It has a variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.
Text MAZOLA to 79495 between 6/20/19 – 9/26/19 to receive $1.00 back on your purchase of Mazola 40oz Corn Oil! Limit 1 rebate per household. PayPal account required. By texting, you expressly consent to receive multiple automated text messages on this offer. Consent not required as a condition of purchase. Message & data rates apply. Text HELP or STOP to 79495 at any time. Full terms: http://cbi.as/a38tw.
Grilling is also a lower calorie way to cook fish compared to frying—I just used one tablespoon of Mazola Corn Oil for all four fillets. I use Mazola Corn Oil in place of butter or other oils.
While I love a cream sauce with salmon, I wanted to keep this recipe light for summer. So I swapped out the cream sauce with an easy-to-make black bean and corn salsa.
I made the salsa by combining grilled corn, black beans, red onion, cilantro, jalapeño, cilantro, and a simple vinaigrette. The vinaigrette is made with corn oil, apple cider vinegar, and honey—you just add the ingredients to a jar, shake it up, and the vinaigrette is done. Corn oil has a neutral flavor so the focus stays on the fresh ingredients of the salsa.
I also wanted to keep the side dish light for this meal. I swapped the french fries out and, I paired the grilled salmon with grilled potatoes.
I found baby potatoes (about the size of a golf ball) at my local grocery store, halved them, and cooked them in boiling water for 10 minutes. Then I tossed them with sea salt and corn oil and put them on the grill to finish cooking. The potatoes get grill marks and these irresistible crispy edges.
After grilling, I tossed the potatoes with fresh herbs for a pop of fresh summer flavor. I used fresh parsley and basil from my container garden, but use your favorite herbs!
The finished meal screams summer: grilled salmon, grilled corn salsa, grilled potatoes. Here in the Midwest, I grill everything that I can while the weather is still warm!
Grilled Salmon with Black Bean & Corn Salsa and Grilled Potatoes
Salmon with Black Bean & Corn Salsa and Grilled Potatoes is the perfect summer meal, packed with lots of grilled flavor!
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Entrée
- Method: Grilling
- Cuisine: American
For the salmon:
- 1½ lbs salmon
- 1 tablespoon Mazola Corn Oil
- Salt and pepper
For the black bean and corn salsa:
- 4 ears of corn on the cob, silks and husks removed
- ¾ cup black beans (about ½ of a 15 oz can)
- ½ red onion, finely chopped
- 1 jalapeño, finely chopped
- ⅓ cup chopped fresh cilantro
- 2 tablespoons Mazola Corn Oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon cumin
- ½ teaspoon sea salt
For the grilled potatoes:
- 1½ lbs baby potatoes, halved
- 2 tablespoons Mazola Corn Oil
- ½ teaspoon sea salt
- 2 tablespoons chopped fresh herbs (I used parsley and basil)
- Bring a medium saucepan of water to a boil. Add the halved baby potatoes and cook for 12 minutes, or until almost tender. Drain. Toss the baby potatoes with 2 tablespoons Mazola corn oil and ½ teaspoon sea salt; set aside.
- Preheat grill to medium high heat. Place the ears of corn on the grill. Grill for 2–3 minutes, or until grill marks appear. Flip and cook for another 2–3 minutes, or until corn is tender. Remove from the grill and set aside to cool slightly, then remove the corn from the cob with a sharp knife (I remove the corn by placing the corn on its end in a large bowl, and running my knife along the ear of corn. This prevents corn from flying all over the kitchen.)
- In a medium bowl, combine the corn, black beans, red onion, jalapeño, and cilantro. Place the 2 tablespoons of corn oil, vinegar, honey, cumin, and sea salt in a jar with a tight fitting lid. Shake to combine. Pour the mixture over the corn mixture, and stir to combine.
- Place the potatoes in a single layer on the grill. Grill for 2–3 minutes per side, or until grill marks appear. Remove from the grill and toss with the fresh herbs.
- Season the salmon with salt and pepper, then brush with 1 tablespoon corn oil. Grill for 4–5 minutes, then flip and grill for another 4–5 minutes, or until cooked through.
- Place the salmon on a serving platter and top with the corn salsa. Serve with additional salsa and the grilled potatoes.
Keywords: grilled salmon, corn salsa