Grilled Salmon with Black Beans Salsa

www.tasteofhome.com

Ingredients

1/4 cup white wine or reduced-sodium chicken broth

1/4 cup reduced-sodium soy sauce

1-1/2 teaspoons brown sugar

1 garlic clove, minced

6 salmon fillets (4 ounces each)

SALSA:

1 can (15 ounces) black beans, rinsed and drained

1 cup frozen corn, thawed

1 medium sweet red pepper, diced

1/2 cup seedless red grapes, chopped

1/4 cup fat-free Italian salad dressing

1 tablespoon canned chopped green chilies

1 teaspoon brown sugar

Directions

In a small bowl, combine the wine, soy sauce and brown sugar. Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture. Place in a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.

Meanwhile, in a small bowl, combine the salsa ingredients. Cover and chill until serving.

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack.

Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture. Serve with salsa. Yield: 6 servings.

Posted by Smooches

Courtesy: www.tasteofhome.com