Christina’s Salmon with Black Bean and Corn Salsa

Christina’s Salmon with Black Bean and Corn Salsa

I serve this to my family on a weekly basis.  It is so easy and full of flavors.  Note:  You can substitute Chicken for the Salmon if you don’t prefer fish.

Ingredients for Salmon:

  • 5 (6 -8 0z fillets) of Salmon (You can purchase one big piece from Costo and cut it into portions yourself)
  • 1/4 Cajun Seasoning
  • 2 Tbls. Extra Virgin Olive Oil


  • 1 Box Near East Cousous
  • 1/4 – 1/2 cup cilantro leaves, minced

Black Bean and Corn Salsa

  • 2 cans black beans, drained
  • 2 Tbls. Extra Virgin Olive Oil
  • 1/4 cup Lime juice (or juice from one lime)
  • 1 1/2 cups frozen or 1 can corn, drained
  • 1/2 Green Pepper, seeded and diced
  • 1/2 Red Pepper, seeded and diced
  • 1/2 of a red onion, minced
  • 1 jalapeno, seeded and diced (optional)
  • 2 T. Ground Cumin
  • 1/2 cup Cilantro leaves, minced
  • 1 tsp. Salt (or to taste)


Prepare the grill or Broiler at 500ºF. (Once the grill is hot, clean the grill surface with a sturdy grill brush)

For filets that are 1-inch thick, grill or broil the fish for about 5 minutes. The edges of the meat should begin to pull away from the grill. The salmon will release from the grill when it is ready to turn over. A few exploratory lifts at the edges should tell you whether or not it is ready. If you start with a hot grill and room temperature fish with a little oil, the fish should not stick to the grate. If it is sticking, then it likely isn’t ready to flip over.

Use a thin-bladed turner to flip the fish over at the appropriate time. After grilling the second side for about 3 minutes, the fish should be cooked to medium-well. The meat will flake easily under gentle pressure from your finger when it is done.

Serve Salmon over a bed of Cilantro Couscous and topped with Black Bean and Corn Salsa.


  • Note: you can use this recipe and directions for grilling for Boneless Skinless Chicken Breast as well.