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 tbs. rice vinegar
  • 2 tsp. honey, raw
  • 1 tbs. peanut butter, creamy
  • 2 tbs. wheat-free soy sauce
  • 24 oz. salmon
  • 1 lrg. avocado
  • 1 tbs. 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.)