Grilled Salmon with Black Bean and Corn Salsa and Grilled Potatoes

Published by Kate

Salmon with Black Bean & Corn Salsa and Grilled Potatoes is the perfect summer meal, packed with lots of grilled flavor!

5 from 1 vote

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Prep Time 30

Cook Time 30

Total Time 1

Course Entree

Cuisine American

Servings servings

Calories 659 kcal

Ingredients

For the salmon:

1½ lbs salmon
1 tablespoon vegetable 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 vegetable 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 vegetable oil
½ teaspoon sea salt
2 tablespoons chopped fresh herbs (I used parsley and basil)

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Instructions

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 vegetable 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 vegetable 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 vegetable 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.

Nutrition

Calories: 659kcalCarbohydrates: 57gProtein: 43gFat: 30gSaturated Fat: 3gCholesterol: 94mgSodium: 681mgPotassium: 1927mgFiber: 9gSugar: 9gVitamin A: 236IUVitamin C: 41mgCalcium: 53mgIron: 4mg

Keyword corn salsa, grilled salmon

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