Actually, in my world, I consider this homemade! And it was really really good and really really easy! Instead of actually grilling, I put the fish on a grill pan and cooked it on the stove for about 6 minutes, then placed it under the broiler for about 10 minutes. I didn’t cover it as it says to do, but I would watch it so it doesn’t dry out.
Grilled Salmon and Black Bean Salsa
This recipe comes from Taste of Home, Almost Homemade June-July 2010
Makes 6 servings =1 salmon fillet with 2/3 cup salsa equals 324 calories, 13 g fat, 23 g carbohydrate, 4 g fiber, 28 g protein.
1/4 cup white wine or reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1-1/2 teaspoons brown sugar
1 garlic clove, minced
6 salmon fillets (4 ounces each)*
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
1 medium sweet red pepper, diced
1/2 cup seedless red grapes, chopped
1/4 cup fat-free Italian salad dressing
1 tablespoon canned chopped green chilies
1 teaspoon brown sugar
In a small bowl, combine the wine, soy sauce and brown sugar. Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture. Place in a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
Meanwhile, in a small bowl, combine the salsa ingredients. Cover and chill until serving.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack.
Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture. Serve with salsa.
*I used this particular salmon. The flavor is better than most I’ve found.