If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Ranchero Grilled Salmon Steak With Roasted Corn-Black Bean Salsa
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- #66216
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
4 fresh salmon steaks (6 ounce size)
Citrus Marinade
1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons olive oil
2 cloves garlic, crushed
1 Serrano chili, seeded and minced
2 teaspoons grated lime zest
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
Roasted Corn-Black Bean Salsa
4 ears fresh corn on the cob
2 diced Roma tomatoes
1 can (15 ounce size) black beans, rinsed
1/3 cup minced green onions
1/3 cup cilantro
2 seeded minced Serrano chilies
1/2 teaspoon salt
1/2 teaspoon chile powder
1/4 teaspoon ground black pepper
directions
Rinse salmon steaks and pat dry.
In small bowl, whisk together orange juice, lime juice, oil, garlic, Serrano chile, lime zest, salt and pepper. Remove 1/3 cup marinade and reserve to add to roasted corn salsa. Pour remainder of marinade over salmon in plastic bag and marinate in refrigerator while making salsa.
Place salmon on oiled grill 4 inches from medium-hot coals. Grill about 5 minutes on each side, brushing with marinade from time to time (Discard leftover marinade). Salmon is done when meat flakes easily and is evenly colored. Serve with the Roasted Corn-Black Bean Salsa.
For Roasted Corn-Black Bean Salsa: Roast corn on the cob (husks removed) on the barbecue until cooked and golden brown, 5 to 10 minutes. Cool.
Slice kernels off cob and place in medium bowl. Mix Roma tomatoes, green onions, cilantro, Serrano chilies, salt, chili powder, black pepper and reserved citrus marinade. Stir gently.
added by
chileri1964
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
March 20, 2017
This is an excellent recipe that we've made a number of times; and always love. Since I follow Weston Price followers' guidelines, I treat the beans by soaking overnight - so with starting up the grill for the corn, it is complicated to prepare. However, for special occasions, it's hard to beat.
May 23, 2007
Fabulous! The salsa is outstanding. Don't skip the step of roasting the corn on the cob, that's the flavor that really stands out in the salsa. We recommend making the salsa at least 30 minutes in advance to let the flavors meld, however, it doesn't seem to have the same flavor when let sit overnight in the refrigerator (so 30-60 minutes is probably optimal). The salmon took on a subtle citrusy flavor from the marinade - not overpowering but clearly there (which we loved). The serrano chilies seemed like they would pack more of a punch, but they were hardly detected (but, of course, always add hot ingredients to taste). Plated this entree looks amazing. The contrasting colors in the salsa on the beautiful salmon really make this a great recipe for guests. Also, if you don't have a grill available you can easily do this in the oven (set to broil).