Mexican Salmon with Black Bean and Avocado Salsa
Serve Salmon with Black Bean and Avocado Salsa, lime wedges and more Tia Lupita on the side.
Black Bean and Avocado Salsa
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon salt
1 can (15 oz) black beans, drained, rinsed
1 avocado, pitted, peeled and cubed
¼ cup chopped fresh cilantro leaves
4 green onions
Tia Lupita Salsa Verde
1 teaspoon each of cumin, chile powder and garlic powder
1 tablespoon vegetable oil
1 tablespoon Tia Lupita Hot Sauce
4 salmon fillets (4 oz each), skin on
Heat gas or charcoal grill. In a large bowl, mix lime juice, cumin, coriander and salt.
Stir in beans, avocado, cilantro and a few dashes of Tia Lupita Salsa Verde; set aside.
Clean and brush oil on grill racks.
Place green onions on grill over medium heat.
Cover grill; cook 1 to 2 minutes on each side or until grill marks form.
Transfer to cutting board; cool 5 minutes.
Cut onions into slices, and stir into bean mixture; set aside.
In a small bowl, mix cumin, chile powder, garlic powder, vegetable oil and Tia Lupita Hot Sauce.
Rub flesh side of salmon with mixture.
Brush oil on grill racks.
Place salmon, skin side up, on grill over medium heat.
Cover grill; cook 5 minutes. Turn salmon; cook 5 to 8 minutes longer or until salmon flakes easily with fork.