Barbecued Salmon with Black Bean Corn Salsa

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
1 serving

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.

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources