9/22/17 (Repost) O&A NYC GRILLING FOR THE WEEKEND: Mexican Salmon with Black Bean and Avocado Salsa

Mexican Salmon with Black Bean and Avocado Salsa will save you and your guests from boring grilled salmon with this brilliant Mexican twist. The salsa is an absolute must and is what makes this meal a ten out of ten. 

Ingredients

Black Bean and Avocado Salsa

2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 can (15 oz)  black beans, drained, rinsed 
1 avocado, pitted, peeled and cubed
1/4 cup chopped fresh cilantro leaves
4 green onions

Mexican Salmon

1 tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package) 
1 tablespoon vegetable oil
1 tablespoon chili garlic sauce
4 salmon fillets (4 oz each), skin on 
 Lime wedges

Directions 

1 Heat gas or charcoal grill. In large bowl, mix lime juice, cumin, coriander and salt. Stir in beans, avocado and cilantro; set aside.

2 Clean and brush oil on grill racks. Place green onions on grill over medium heat. Cover grill; cook 1 to 2 minutes on each side or until grill marks form. Transfer to cutting board; cool 5 minutes. Cut onions into slices, and stir into bean mixture; set aside.

3 In small bowl, mix taco seasoning mix, vegetable oil and chile garlic sauce. Rub flesh side of salmon with mixture. Brush oil on grill racks. Place salmon, skin side up, on grill over medium heat. Cover grill; cook 5 minutes. Turn salmon; cook 5 to 8 minutes longer or until salmon flakes easily with fork.

4 Serve salmon with Black Bean and Avocado Salsa and lime wedges.

About OutandAboutnycmag

Out & About NYC Magazine was founded to offer the arts and lifestyle enthusiast a fresh new look at New York City. We will showcase the established and the emerging, the traditional and the trendy. And we will do it with élan, and panache with a dash of fun.
Bookmark the permalink.

Leave a Reply