Wednesday, March 24, 2010

Chipotle Salmon with Black Bean and Corn Salad

This is a fast and easy recipe with lots of flavor going on. The salad is a salad that my daughter and her roommate make. My daughter attempted to give it to me over the phone. I am sure we left out a few things but it was still very good.

Chipotle Salmon with Black Bean & Corn Salad

For the Salmon:
8 oz salmon fillet
1 tsp Chipotle powder or any other hot spice or spicy spice mix

For Salad:
1 can corn, rinsed or 2 ears corn on the cob kernels removed from ear
1 can black beans, rinsed
1 small bunch cilantro
1/4 red onion, finely diced
10 to 15 cherry tomatoes 1/2 or 1/4 depending on size
Juice of 1 lime
2 tsp olive oil
You could also add a clove or garlic minced or a jalapeno finely chopped.

For the salad mix it all in a bowl and toss to make sure oil and lime juice get mixed through out. Let it set while you grill the salmon so flavors can meld.

For the salmon rub spice on the salmon and grill to desired doneness.


  1. Interesting dish and so festive looking for color. I cant eat the onions but would love to try this without it~ yum :)

  2. I'm always looking for ways to cook our weekly salmon. I love the colors in your dish, and chipotle is a favorite!