Serves: 4 | Preparation time: 10 minutes | Cooking time: 10 minutes
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 teaspoon Cool Runnings paprika
- 1 teaspoon British Class brown sugar
- 1/2 teaspoon Cool Runnings ground cumin
- 1/2 teaspoon Cool Runnings cayenne pepper
- 1/2 teaspoon Cool Runnings black pepper ground
- 1/4 teaspoon Cool Runnings all purpose seasoning
- Juice of 1 lime
- 1 can (15.5 oz) black beans, drained and rinsed
- 2 cups fresh or thawed frozen corn
- 1/4 cup finely chopped red onion
- 2 tablespoons Cool Runnings pineapple pepper sauce
- 2 tablespoons lime juice
- 2 tablespoons chopped green onion or cilantro
- Salt to taste (optional)
Directions
1. In a small bowl, mix the paprika, brown sugar, cumin, cayenne, black pepper, and all purpose seasoning.
2. Pat the salmon fillets dry. Squeeze lime juice over each, then rub the dry spice mix onto all sides of the fillets. Let them rest at room temperature for 10 minutes.
3. Heat a grill or grill pan over medium-high heat. Lightly oil the grates if needed. Grill salmon for 8–10 minutes, flipping once, until fully cooked and flaky.
4. While the salmon cooks, warm a skillet over medium heat. Add the corn, black beans, and red onion. Sauté for 5–6 minutes, then stir in the Pineapple Pepper Sauce, lime juice, and green onion or cilantro. Cook for another 1–2 minutes and remove from heat.
5. Serve the grilled salmon over the corn and bean medley. Garnish with extra lime wedges if desired.