Salmon with Black Bean Sauce and Avocado Salsa
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Salmon with Black Bean Sauce and Avocado Salsa

Submitted by: Priscila Castro

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Servings: 6



    1 tsp. extra virgin olive oil

    1/2 tsp. hot pepper sauce

    1/2 tsp. garlic powder

    1/2 tbsp. rice vinegar

    2 tsp. honey, raw

    1 tbsp. peanut butter, creamy

    2 tbsp. wheat-free soy sauce

    24 oz. salmon

    1 lrg. avocado

    1 tbsp. capers

    1/4 c. corn on the cob, fresh, organic

    1/4 c. water

    8 c. mixed greens

    4 tsp. apple cider vinegar

    3/4 c. canned black beans


For the Hoisin Sauce: Mix the first 7 ingredients together (olive oil through soy sauce) and shake thoroughly. Wa-La...hoisin sauce! This yields about 1/4 cup. Only use 4 tablespoons of this for this recipe. Store the rest in the fridge and save the rest for later use!

  1. Grill Salmon on charcoal grill or sear in a hot pan with minimal oil.
  2. For salsa, combine avocado, capers, corn, apple cider, and mix gently.
  3. For black bean sauce, using a blender or food processor, puree black beans, hoison sauce, and water.
  4. To serve, arrange salad greens on a large plate ( kind of like the one you use for the Turkey on Thanksgiving) and top with salmon fillet, black bean sauce, and salsa. ( Decorate the salmon if there are any leftover beans.)