Salmon with Corn & Bean Salsa (mini)
- 1 lb salmon filet or other fish of your choice
- 2-3 cloves garlic
- 2-3 Thai chilies
- 1 Tbsp chopped palm sugar (or substitute honey)
- 3 Tbsp lime juice
- 2 Tbsp fish sauce
- 3/4 cup cooked corn kernels (about 1 medium ear of corn)
- ¼ cup long beans, cut into ¼ inch pieces
- ⅓ cup black beans, canned, drained and rinsed
- 1 grapefruit, segmented (see video @2:42 for how to segment a grapefruit)
- ¼ cup mint leaves, roughly chopped
- ½ cup cilantro leaves, roughly chopped
Make the dressing: In a mortar and pestle, pound garlic and chilies into a fine paste. Add palm sugar and pound until mostly dissolved. Add lime juice and fish sauce; stir until the sugar is completely dissolved; set aside.
In a mixing bowl, combine the corn, black beans and long beans, toss to mix and set aside.
Cook the fish: You can cook the fish however you like—grill, bake, pan-fry, deep-fry, steam—this salsa works with all methods! For my salmon, I salted the filet and pan-seared it for about 3-4 minutes per side for medium doneness.
When the fish is almost ready, finish the salsa: To the corn and bean mixture add the grapefruit segments (do not add the extra juice), mint, cilantro, and the dressing; toss to mix. To serve, spoon the salsa over the fish and enjoy on its own or with some jasmine rice.
Salmon with Corn and Bean Salsa