SMOKY SPICE RUBBED GRILLED SALMON WITH BLACK BEANS AND CORN

Grilled salmon steaks rubbed with a spicy blend of smoked paprika, chipotle chili powder, brown sugar, cumin and cocoa powder served with a quick side dish of black beans, grilled corn, cilantro and splash of lime juice.

INGREDIENTS
For the salmon:

• 1 tsp smoked paprika
• 1 1/2 tsp brown sugar
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp unsweetened cocoa powder
• 1 lime, juice of
• 4 6 oz Alaskan wild pink or chum salmon fillets
• olive oil spray
• lime wedges for serving

For the black beans and corn:

• 15.5 oz can black beans, drained and rinsed
• 2 cups frozen corn kernels, fresh is fine
• 1/4 cup red onion, minced
• 3 tbsp finely minced cilantro
• 1 tsp olive oil
• 2 tbsp fresh squeezed lime juice
• kosher salt to taste

INSTRUCTIONS

1. Combine all the spices in a small bowl.
2. Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.
3. Meanwhile, in a large saute pan, heat oil over medium heat.
4. Add onions and sauté 2 minutes; add beans, corn and salt and cook until heated through, about 6 - 8 minutes.
5. Remove from heat and toss in cilantro and lime juice.
6. Heat a clean outdoor grill (make sure the grates are clean and lightly oiled) or if cooking indoors a lightly oiled grill pan over high heat.
7. When hot, grill the salmon for about 5 minutes on each side or until the fish is opaque throughout.
8. Serve with black beans, corn and lime wedges.