| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons rice wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon stone-ground mustard
- 2 tablespoons grapeseed oil
- 1/2 cup small diced red onion
- 1/2 cup small diced bell pepper
- 1/2 cup diced tomatoes
- 3 cups canned black beans, rinsed and drained
- Salt and freshly ground black pepper
- 1/4 cup red wine vinegar
- 2 tablespoons minced fresh parsley
- 1/4 cup minced cilantro
- Oil, for grilling
- 6 (6-ounce) salmon fillets
- Salt and freshly ground black pepper
Instructions
- For the BBQ sauce: Whisk together all the ingredients in a bowl, add to a saucepan, and cook over low heat for 5 to 6 minutes, or until the flavors have blended. Reserve.
- For the black bean compote: Heat the oil in a saucepan over medium-high heat until on the verge of smoking. Add the onions and cook, stirring frequently, until the onions are slightly translucent, about 5 minutes. Reduce the heat to medium, add the peppers, tomatoes, beans, salt and pepper, to taste, and cook for 9 to 10 minutes. Remove from the heat, add the vinegar, parsley, and cilantro, stir well. Keep warm.
- For the salmon: Preheat a gas or charcoal grill to medium-high heat. Coat the grill plates with oil to prevent sticking.
- Season the salmon fillets with salt and pepper and grill for 7 to 8 minutes on the first side. Carefully flip the fillets over and continuing cooking for 5 to 6 minutes. Once cooked, remove and glaze with the BBQ sauce.
- To serve, spoon the black bean compote onto the center of a plate and top with the glazed salmon.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 603 |
| Total Fat | 33 g |
| Saturated Fat | 6 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 10 g |
| Sugar | 9 g |
| Protein | 43 g |
| Cholesterol | 94 mg |
| Sodium | 899 mg |
Reviews
Absolutely amazing. Was initially afraid to use BBQ sauce on a nice piece of salmon but it was awesome, along with fantastic black bean compote! Way to go Robert Irvine!
This salmon recipe was amazing! I made it for company and everyone asked for the recipe . . . and I gave all the credit to Robert Irvine! The black bean compote was also a hit ~ there were NO leftovers at this meal.