Grilled Salmon Fajitas With Black Beans And Spicy Swiss Chard Food

GRILLED SALMON WITH BLACK BEAN SALSA

Steps:

• In a small bowl, combine the wine, soy sauce and brown sugar. Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture. Place in a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally., Meanwhile, in a small bowl, combine the salsa ingredients. Cover and chill until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture. Serve with salsa.

GRILLED SALMON WITH BLACK BEANS AND PIMENT D'ESPELETTE MAYONNAISE

Steps:

• Whisk 1/3 cup olive oil, pressed garlic, lemon peel, thyme, and 1/2 teaspoon sea salt in small bowl. Place fish, skin side down, in 13x9x2-inch glass baking dish. Brush marinade over top and sides of fish. Cover; chill at least 2 hours and up to 4 hours.
• Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add onion, celery, tomatoes, chiles, and minced garlic. Sauté until vegetables are just soft, about 5 minutes. Mix in black beans and cumin. Reduce heat to medium and cook until flavors blend, stirring occasionally, about 5 minutes. Season to taste with sea salt and pepper. DO AHEAD: Can be made 2 hours ahead; let stand at room temperature.
• Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Arrange fish, skin side up, on rack; spray skin. Grill fish 4 to 5 minutes; turn over. Grill until fish is just opaque in center, about 3 minutes longer, depending on thickness.
• Rewarm beans with 1/4 cup water over medium heat; mix in chopped cilantro. Place 1/2 cup beans on each plate; top with fish and dollop of Piment d'Espelette Mayonnaise ; garnish with cilantro leaves.

GRILLED SALMON FAJITA PACKETS

Steps:

• Preheat grill to medium high or oven to 450°F.
• Cut salmon crosswise into 1/2 inch stips and sprinkle with lime juice.
• Toss salmon with fajita seasoning and flour.
• In a bowl, combine peppers, onions, beans and salsa.
• Tear off 4 sheets (12x18 inches) heavy duty aluminum foil.
• Center 1/4 of the vegetable mixture on each sheet.
• Top each with 1/4 of the salmon.
• Fold up foil to form packets and seal edges.
• Grill 9-11 minutes covered or bake on a cookie sheet 25-30 minutes.
• Serve with tortillas, salsa and cheese if desired.

SPICY GRILLED SALMON STEAKS WITH BLACK BUTTER

Steps:

• In a bowl stir together the black pepper, the paprika, the cayenne, the garlic, the onion, the thyme, the salt, and the oil until the mixture forms a stiff paste. Pat the paste onto both sides of each salmon steak. Heat an oiled ridged grill pan over moderately high heat until it is smoking and in it sauté the salmon for 3 to 4 minutes on each side, or until it is cooked through. While the salmon is cooking, in a small skillet cook the butter over moderate heat, swirling the skillet, until it is dark brown, but do not let it burn. Transfer the salmon to heated plates and pour the butter over it.

BLACKENED SALMON FAJITAS

Steps:

• Coat the salmon in 1 tbsp oil and the fajita spice mix. Add 1 tbsp oil to a frying pan and fry for 8 mins until blackened.
• Mash the avocados with a fork, season and squeeze over the juice of 1 lime. Serve the salmon in large flakes with the tortillas, avocado, salsa and the other lime, cut into wedges.