Smoky Peppercorn Salmon, Black Bean & Roasted Corn Salsa, and Strawberry Spinach Salad

May 16, 2022 | BBQ & Grilled, Healthy, Pescatarian, Salads | By Jane Majerus


Savor the flavors of summer with recipes fit for your next backyard BBQ! Wild caught salmon in a rich, smoky marinade of garlic and cracked black pepper served with our Black Bean & Roasted Corn Salsa in a creamy Cilantro Lime Vinaigrette. Make it a complete meal with the fresh flavors of a Strawberry Spinach Salad and Orange Poppyseed Dressing. Delish!


Smoky Peppercorn Salmon Portions

Smoky Peppercorn Salmon Portions

Recipe Level


Cooking Time




Recipe rate

Rate Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.00 out of 5)


Cilantro Lime Vinaigrette:

  • 1 bunch cilantro, without stems
  • 1 Tbsp garlic, minced
  • 2 Tbsp lime juice
  • 6 Tbsp extra virgin olive oil
  • ½ tsp salt
  • ½ tsp red chili flakes
  • ½ avocado
  • ¼ cup plain yogurt or sour cream

Black Bean & Roasted Corn Salsa:

  • 2 cups frozen corn kernels, thawed
  • ½ cup yellow onion, diced
  • 2 Tbsp canola oil
  • ½ tsp rosemary
  • ½ tsp thyme
  • ½ tsp ground cumin
  • 1 tsp salt
  • ½ black pepper
  • 1 (15 oz) can black beans, rinsed and drained
  • ½ cup red bell pepper, diced
  • 1 small jalapeno, seeded and diced

Orange Poppyseed Vinaigrette:

  • ¾ cup olive oil
  • ¼ cup rice vinegar
  • 2 Tbsp honey
  • 1 tsp Dijon mustard
  • ½ cup orange juice, freshly squeezed
  • ½ tsp ginger, minced
  • ½ tsp orange zest
  • 1 tsp poppyseeds

Strawberry Spinach Salad:

  • 5 oz baby spinach, washed and drained
  • 2 cups strawberries, rinsed, hulled, and sliced
  • ¼ cup red onion, julienned

Smoky Peppercorn Salmon:

  • 1 package Aqua Star Smoky Peppercorn Salmon Portions

To make


Combine all the ingredients for the Cilantro Lime Vinaigrette in a food processor or blender and blend until creamy, approximately 10—15 seconds. Refrigerate until ready to use.

Preheat oven to 400℉.

In a small mixing bowl toss together the corn, diced onion, canola oil, rosemary, thyme, ground cumin, salt, and black pepper. Transfer to a foil lined baking sheet and bake for 15 minutes on center rack.

In a large mixing bowl, toss the roasted corn with the black beans, red bell pepper, jalapeno, and Cilantro Lime Vinaigrette until completely coated. Refrigerate until ready to serve.

To make the Orange Poppyseed Vinaigrette combine all the ingredients except the poppyseeds into a blender and blend until well mixed, approximately 30 seconds. After blending, transfer to a small bowl and stir in the poppyseeds. Refrigerate until ready to serve.

In a large mixing bowl gently toss together the salad with desired amount of vinaigrette.

Prepare Smoky Peppercorn per package directions. Place one salmon portion over a spoonful of Black Bean & Corn Salsa and serve with a side of Strawberry Spinach Salad. Enjoy!

Serving Suggestions

The longer the Corn and Black Bean Salsa marinate in the Cilantro Lime Vinaigrette the more flavorful it will become. Salsa can be stored in the refrigerator for up to 5 days.

Lime Cilantro and Orange Poppyseed Vinaigrettes can be made ahead of time and stored in the refrigerator for up to 3 days.