Monday, February 22, 2016

Make-Fast Mondays: Grilled Salmon with Black Bean Salad

Grilled salmon is so simple yet so tasty. Pair it with a quick salad packed with black beans and hearts of palm and you’ve got a fresh, delicious dinner in no time!

Grilled Salmon with Black Bean Salad 
¼ cup olive oil
3 tablespoons lime juice
1 tablespoon minced jalapeno
½ cup chopped cilantro
2 tablespoons apple cider vinegar
1 tablespoon agave syrup or honey
1 15-ounce can black beans, drained and rinsed
1 14.5-ounce jar hearts of palm, drained and sliced
¼ cup sliced green onions
4 4-ounce salmon fillets
Salt and pepper

Make the dressing by blending first six ingredients in a blender until smooth. Reserve ¼ cup of the dressing.

To make the salad, put black beans, hearts of palm and green onions in a bowl and drizzle with the rest of the dressing, giving a quick stir so everything’s lightly coated with dressing.

Preheat the grill at medium-high heat. Season salmon fillets with salt and pepper. Place salmon, flesh side down, on a lightly oiled grill rack. Grill salmon for 8 minutes, flipping once.

Plate each salmon fillet with a scoop of the bean salad, drizzle with a little bit of dressing, and enjoy.

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