Grilled Salmon and Black Bean Salsa
Serving Size / Yield
- 1/4 C. white wine
- 1/4 C. soy sauce
- 1 1/2 tsp. brown sugar
- 1 clove garlic, minced
- 6 (4 oz.) salmon fillets
- 1 (15 oz.) can black beans, rinsed and drained
- 1 C. corn
- 1 medium sweet red pepper, diced
- 1/2 C. seedless red grapes, chopped
- 1/4 C. Italian salad dressing
- 1 Tbs. canned green chilies, chopped
- 1 tsp. brown sugar
In a bowl, mix together the wine, soy sauce, and brown sugar. Set aside 2 Tbs. wine mixture for basting. Stir the garlic into the remaining mixture. Put it in a large resealable bag and add in the salmon. Refrigerate for 30 minutes, turning occasionally.
Meanwhile, in a small bowl, combine the salsa ingredients, cover, and chill until serving.
Drain and discard the marinade. Lightly coat the the grill with oil and put the salmon skin side down on the grill. Grill, covered, over medium heat for 10 to 12 minutes, basting occasionally. Serve with the salsa.