Ranchero Grilled Salmon Steak
Source of Recipe
California Salmon Council
Recipe Introduction
Ranchero Grilled Salmon Steak with Roasted Corn-Black Bean Salsa
List of Ingredients
4 (6-oz) fresh California King Salmon steaks
- Citrus Marinade
1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 Tbsp olive oil
2 cloves garlic, crushed
1 serrano chile, seeded and minced
2 tsp grated lime zest
1/2 tsp salt
1/8 tsp coarsely ground black pepper
- Roasted Corn-Black Bean Salsa
2 diced Roma tomatoes
1 15-oz can black beans, rinsed
1/3 cups minced green onions
1/3 cup cilantro
2 seeded minced serrano chiles
1/2 tsp each slat and chile powder
1/4 tsp ground black pepper
Recipe
Rinse salmon steaks and pat dry. In small bowl, whisk together orange juice, lme juice, oil, garlic, shile, lime zest, salt and pepper. Remove 1/3 cup marinade and reserve to add to Roasted corn Salsa. Pour remainder of marindae over salmon in plastic bag; marinate in refrigerator while making salsa. Place salmon on oiled grill 4 inches from medium-hot coals. Grill about 5 mintues on each side, brushing with marinade from time to time. (Discard leftover marinade.) Salmon is done when meat flakes easily and is evenly colored. Serve tieh Roasted Corn-Black Bean Salsa.
Roasted Corn-Black Bean Salsa:
Roast 3 to 4 ears fresh corn on the cob (husks removed) on the barbecue until cooked and golden brown, 5 to 10 minutes. Cool. Slice kernels off cob and place in medium bowl. Mix Roma tomatoes; 1/3 cup minced green onions; 1/3 cup minced cilantro; 2 seeded and minced serrano chiles; 1/2 tsp each salt and chili powder; 1/4 tsp ground black pepper and 1/3 cup reserved citrus marinade. Stir gently.
Servings: 4
Nutritional analysis per serving:
Calories: 688
mg. Cholesterol: 98
g. fiber: 8 mg. Sodium: 667
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