DescriptionSavor 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
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
InstructionsBLACK BEAN & ROASTED CORN SALSA:
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.
STRAWBERRY SPINACH SALAD:
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.
SMOKY PEPPERCORN SALMON:
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!