There was truly a rainbow of fresh salmon available at my market this week: Sockeye, King, Atlantic, and even Coho varieties were all lined up. I wanted to get some additional Omega three’s in this evening, so I decided on Alaskan King Salmon with its radiant ruby red grapefruit colored flesh, buttery texture and distinct flavor.
I decided to go with a Caribbean-inspired dish with some citrus and tropical flavors to cut through the richness of the fish, play off its vivid color, and add some textural interest. There were amazing cherry tomatoes and sweet corn at my farmer’s market today, making my choice that much easier! This meal came together in almost no time, and aside from a bit of chopping, it was a breeze. My seven-year old did most of it for me! Isn’t it great to have such a willing sous-chef?
In all seriousness, you can get this meal on the table in less than half an hour and its bright flavors will be a welcome addition to your weeknight rotation, but it is also good enough for Sunday supper with company. We savored this meal with a cool glass of dry Riesling and finished up with a lightened up version of chocolate peanut butter icebox pie. There was enough of the black bean and mango salsa leftover for me to plan a midweek meal of jerk chicken, served with the salsa and maybe some roasted sweet potatoes. I can’t wait! Enjoy!
For the Salsa:
2 cans black beans, drained and well rinsed
2 mangoes, diced
3 ears of sweet corn, cooked / kernels cut off the cob
½ red onion, diced
½ red pepper, diced
1 small jalapeno, seeded and diced
½ pint sweet cherry tomatoes, sliced in half
¼ cup diced cilantro
For the Dressing:
4 Tbsp Extra Virgin Olive Oil
Juice and Zest of 2 limes
1 Tbsp cumin
Dash of hot sauce
1 tsp white balsamic or rice vinegar
Salt and Pepper to taste
For the Salmon:
4 4 oz. portions Salmon filet
Salt and Pepper to taste
A few teaspoons of the dressing
Lime wedges and cilantro for garnish
First, cook the corn on the cob, remove from the hot water, and set aside to cool. If you’re using frozen corn, get it out to thaw at this time. Next, remove your salmon from the refrigerator and prepare the dressing. Bring all ingredients together with a whisk and adjust seasonings to taste. Salt and Pepper the salmon filets and then pour a few teaspoons of the dressing over the salmon to marinate. Set aside. Now, rinse and drain the black beans and chop the rest of the vegetables and herbs. Remove cooled corn kernels from the cobs and add to the mixture. Mix together in a large bowl, and add the remaining dressing. Toss lightly and set aside.
The salmon should be grilled or broiled for this dish. Preheat your grill or broiler, and use cooking spray to prepare the grate or broiling pan so that the delicate salmon skin will not stick during cooking. Cook the salmon to medium, about 7-10 minutes (skin side down if grilling).
To serve, spoon about a cup of the salsa onto the plate, top with a salmon fillet and garnish with a bit of extra cilantro and a wedge of lime. Enjoy!