Smoky Spice Rubbed Grilled Salmon with Black Beans and Corn Recipe
Grilled salmon steaks rubbed with a spicy blend of smoked paprika, chipotle chili powder, brown sugar, cumin and cocoa powder served with a quick side dish of black beans, grilled corn, cilantro and splash of lime juice.
You will love the spicy smoked flavors of the salmon paired with the sweet corn side with fresh lime and cilantro flavors. This is a complete meal ready in less than 30 minutes.
Salmon is an excellent source of high-quality protein, containing all the essential amino acids and a good source of Vitamin E, a powerful antioxidant. When buying salmon, I look for fresh or frozen sustainable wild options such as Alaskan salmon which is raised in pristine waters – it costs a little more but it’s leaner than farm raised because the fish are raised in the wild and get more exercise, the meat has a natural red color whereas farmed salmon is artificially colored. Coho, Chum and pink salmon have less fat than King and Sockeye varieties.
To make this quick side dish, I bought frozen grilled corn from Trader Joe’s. I know many of you don’t have a Trader Joe’s near you so fresh grilled corn cut off the cob or regular frozen kernels would work fine too.
Smoky Spice Rubbed Grilled Salmon with Black Beans and Corn
Servings: 4 • Size: 1 salmon fillet, 2/3 cup veg • Points +: 10 pts • Smart Points: 11
Calories: 399 • Fat: 8.7 g • Carb: 41.3 g • Fiber: 8.2 g • Protein: 45.4 g • Sugar: 6.7 g
Sodium: 824.5 mg (without salt)
For the salmon:
1 tsp smoked paprika
1 1/2 tsp brown sugar
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp unsweetened cocoa powder
1 lime, juice of
4 (6 oz) Alaskan wild pink or chum salmon fillets
olive oil spray
lime wedges for serving
For the black beans and corn:
15.5 oz can black beans, drained and rinsed
2 cups frozen corn kernels (fresh is fine)
1/4 cup red onion, minced
3 tbsp finely minced cilantro
1 tsp olive oil
2 tbsp fresh squeezed lime juice
kosher salt to taste
Combine all the spices in a small bowl. Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.
Meanwhile, in a large saute pan, heat oil over medium heat. Add onions and sauté 2 minutes; add beans, corn and salt and cook until heated through, about 6 – 8 minutes. Remove from heat and toss in cilantro and lime juice. Makes 3 1/2 cups.
Heat a clean outdoor grill (make sure the grates are clean and lightly oiled) or if cooking indoors a lightly oiled grill pan over high heat. When hot, grill the salmon for about 5 minutes on each side or until the fish is opaque throughout. Serve with black beans, corn and lime wedges.