Smoky Spice Rubbed Grilled Salmon with Black Beans and Corn
Adapted from Skinnytaste.com
Servings: 4 • Size: 1 salmon fillet, 2/3 cup veg • Old Points: 8 pts • Points+: 10 pt
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)
Ingredients:
For the salmon:
- 1/2 tsp smoked paprika
- 3/4 tsp brown sugar
- 1/4 tsp chipotle powder
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp unsweetened dark cocoa powder
- 1 lime, juice of
- 2 (6 oz) 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
Directions:
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.
Heat a slightly 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. If your salmon has skin, cook skin side up first. Serve with black beans, corn and lime wedges.