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Grilled Salmon over Black Beans with Costa Rican Relish Recipe

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This recipe for Grilled Salmon over Black Beans with Costa Rican Relish, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
John Gonzales

Category:
Category:

Ingredients:  
Ingredients:  
12 5 oz salmon fillets see note
to taste salt and pepper
for the relish
2 each papayas peeled and diced
1 pound pineapple peeled and diced
1 each red onion diced fine
1 each jalapeno chile pepper seeded and minced (or to taste)
2 tablespoons fresh cilantro chopped
cup lime juice fresh
to taste salt and pepper
for the beans
1 pound black beans dry
1 each onion chopped
as needed water
for the garnish
2 each limes cut into wedges
12 sprigs fresh cilantro

Directions:
Directions:
For the Black Beans: soak beans in enough water to cover by about 2 inches, overnight in the
refrigerator. Drain and discard the water. Cook beans and diced onion, in enough water to cover
by about 2 inches, for about 1 hour until beans are tender and cooked through. Drain off excess
water and season beans with salt and pepper to taste.
To make Costa Rican Relish: Combine papaya, pineapple, red onion, cilantro and lime juice,
season to taste with salt and pepper.
Season fish with salt and pepper and grill (or broil) until done (145 degrees internal temperature
for 15 seconds) and keep warm.
Make a bed of black beans, place fish over the beans and top with about 1/2 of the relish. Garnish
with lime wedge and cilantro sprig. Serve remaining relish on the side.
Serving Ideas : For an attractive, crisp garnish, cut different color wraps into 1/8" thick strips (as
thin as possible) and roast until crisp.
NOTES : If you can't grill the salmon, roast in hot oven and change name to: Roasted Salmon with
Costa Rican Relish.
Use canned black beans if dry are not available

Number Of Servings:
Number Of Servings:
24

 

 

 

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