Ingredients
- 12-2 -3 oz. Salmon medallions
- 1 tbsp Sea Salt
- 1 tsp Pepper
- 1 tsp Coriander
- Grapeseed oil to cook
- Salsa
- 3 cups Black beans - cooked and well rinsed with water
- 1/2 cup Bell pepper- cored and small dice
- 1/2 cup Red onion- small dice
- 1/4 cup Red wine vinegar
- 1 cup Tomatoes- small dice
- 2 tbsp Grapeseed oil
- 2 tbsp Parsley- minced
- 1/4 cup Cilantro- minced
- BBQ sauce
- 1 cup Catsup
- 1/4 cup Brown sugar
- 1/4 cup Rice wine vinegar
- 2 tbsp Worchester sauce
- 1/2 cup Stone ground mustard
- 2 tbsp Hot sauce of choice
Preparation
Step 1
BBQ
In a bowl whisk together all ingredients, then is a sauce over low heat, cook for 5-6 minutes to blend flavors. Remove from heat and hold.
Black Bean Salsa
In a saucepan over medium high heat, add oil and allow to heat until verge of smoking then add onions and continue to cook with a stirring method, until onions are slightly translucent. Reduce heat to medium, then add peppers, tomatoes, beans, salt and pepper and cook for additional 9-10 minutes, then remove from heat.
Once removed add vinegar, parsley and cilantro, stir well and hold for plating.
Salmon cooking
Season salmon medallions with salt, pepper and coriander then in a sauté pan over high heat add 1 tbsp grapeseed oil and heat to verge of smoking then add season salmon fillets and cook on first side for 2-3 minutes, turn fish to second side glaze with BBQ and repeat cooking for 2-3 minutes.
Portion black bean compote in center of plate and top with salmon and serve.
Vegan Alternative
Substitute grilled and bbq glazed Tofu for Salmon