Barbecued Salmon with Black Bean Corn Salsa
A black bean corn salsa made with sweet corn, red and green peppers and red onion meets barbecued salmon in this Southwest-inspired dish.
Ingredients
5 oz. fresh farm-raised salmon
2 oz. sweet barbecue sauce, plus 1 oz. for pan sauce
Oil as needed
2 oz. stout
1 tsp. finely chopped chives
3 oz. Black Bean Corn Salsa (recipe follows)
Fresh corn shoots as needed for garnish
Black Bean Corn Salsa
Yield: 10 ounces
3 oz. freshly shucked sweet corn
1 tbsp. olive oil
1 red pepper, small dice
1 green pepper, small dice
1 tbsp. chopped fresh cilantro
1⁄2 red onion, sliced fine
1⁄2 cup black beans
Salt to taste
Pepper to taste
Steps
1. Brush barbecue sauce, as needed, over fish; let marinate overnight.
2. Sear salmon on one side in hot sauté pan with oil; let fish develop nice dark crust. Flip and continue cooking to desired temperature.
3. Deglaze pan with stout and finish cooking salmon.
4. Fold in chives and rest of barbecue sauce and remove from pan.
5. To assemble, place fish on plate and top with Black Bean Corn Salsa (recipe below). Drizzle with pan sauce, top with corn shoots and serve.
Black Bean Corn Salsa
1. Toss corn with oil. Roast in 350°F oven for 15 to 20 minutes, until golden brown.
2. Place rest of ingredients except salt and pepper in mixing bowl. Add corn and mix well. Season with salt and pepper and set aside for service.
Recipe by St. Joseph’s Hospital, Tampa, Fla.