Grilled Salmon with Black Bean, Corn & PapayaServes 4  

Salad- Makes 4 cups
2 cups cooked black beans or 1 15-oz. can, rinsed and drained
2 cups (about 2 ears) raw corn kernels, cut off the cob
1 cup red bell pepper, diced
¼ cup red onion, finely diced
1/3 cup fresh cilantro, minced
1 papaya, seeded and diced (add if more sweetness is desired)
2 tablespoons, balsamic vinegar
1 teaspoon garlic salt

  • Mix all ingredients in a non-reactive bowl.
  • Cover and refrigerate for 3 hours.

4     6-8 ounce portions salmon filet, seasoned with salt and cracked pepper.

  • Grill over high heat for 8 minutes, turning in 2-minute intervals for even cooking and grill markings.

To Serve

  • Mound ½ -1 cup of salad in the center of the plate.
  • Remove salmon from grill and tilt upright on the salad.
    Garnish salmon with a sliced lemon ring and sprig of cilantro.​​​

Lyon Real Estate​   916 599-3018   
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