264f Ranchero Grilled Salmon Steak with Roasted Corn-Black Bean Salsa - Sonoma Market Recipes Page
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Category - Seafood Ranchero Grilled Salmon Steak with Roasted Corn-Black Bean Salsa

Ranchero Grilled Salmon Steak with Roasted Corn-Black Bean Salsa

blog_grilledsalmon_175171510_std_1.jpgIngredients:
4 fresh California King Salmon
steaks ( approx.six-oz. each)

Citrus Marinade:

  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 serrano chili, seeded and minced
  • 2 tsp lime zest, grated
  • 1/2 tsp salt
  • 1/8 tsp coarsely ground black pepper

Roasted Corn- Black Bean Salsa:

  • 3 to 4 ears of fresh corn
  • 1 can (15 oz) black beans, rinsed
  • 2 roma tomatoes, diced
  • 1/3 cup green onions, minced
  • 1/3 cup cilantro, minced
  • 2 serano chilies, seeded and minced
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • 1/4 tsp ground black pepper
  • 1/3 cup Citrus Marinade
  1. Rinse salmon steaks and pat dry. Prepare the Citrus Marinade. Remove 1/3 cup of the marinade and reserve to add to the Roasted Corn-Black Bean Salsa. Pour the remainder of the marinade over the salmon in plastic bag and marinate in the refrigerator while making the salsa. Place the salmon on an oiled grill 4 inches from medium-hot coals. Grill about 5 minutes on each side, brushing with marinade from time to time. (Discard this leftover marinade.) Salmon is done when the meat flakes easily and is evenly colored.
    Serve with Roasted Corn-Black Bean Salsa. Makes 4 servings.
  2. In a small bowl whisk together orange juice, lime juice, oil, garlic, chile, lime zest, salt and pepper.
  3. Roast the ears of corn on the barbecue until cooked and golden brown, 5 to 10 minutes. Cool. Slice kernels off the cob and place in medium bowl. Mix in the black beans, tomatoes, green onions, cilantro, serrano chilies, salt, chili powder, pepper and citrus marinade. Stir gently.
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Mario, Head Chef

Mario has been with Sonoma Market for thirteen years but is not often seen out of the kitchen. However, he certainly has thousands of fans - our customers - who love his food and can enjoy it for breakfast, lunch and dinner.

Mario is responsible for the delicious foods coming out of the kitchen: he plans, he preps,
he cooks. He develops recipes and ways to improve the department's work flow and systems.

Of course, Mexican food is a favorite for him as evidenced by the many choices in the hot foods and grab-and-go cases. Mario is particularly proud of the five different salsas he created.

The kitchen is always busy, but Mario thinks that Thanksgiving is the busiest!
Mario is married and Dad to four children.



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