Ingredients:
Recipe Serves 4 people
Black Bean and Corn Salsa
- Frozen Corn 2 cups
- Black Beans (drained) 1 can
- Diced Green Chiles 1/4 cup
- Fine Diced Red Onion 1/4 cup
- Ripe Tomato (diced) 1.5 cup
- Fine Chopped Cilantro 2 T
- Fine Chopped Thyme 1 T
- salt and pepper to taste
For The Dish:
- 7 ounce Salmon Fillets 4 each
- Chopped Cilantro 2 teaspoons
- Thyme Sprig 4 each
Instructions and Comments:
This is a very simple dish, with lots of flavor and color. Your friends and family will love it! For the salsa, lightly oil a cookie sheet and spread the 2 cups of corn (frozen is fine) evenly on the surface. Roast the corn until it starts to brown slightly. Remove from the oven and cool. In a medium mixing bowl, combine all the ingredients listed. Season with kosher salt and freshly ground black pepper. This is the only step you can do ahead of time. The salsa will become more flavorful sitting for a day in the cooler.
For Service:
Fire up your grill...When you are ready to start cooking, start with the goat cheese quesadilla. Spread an even ammount of goat cheese (about 4 ounces) on each of the four tortillas. Then spread about 1/4 cup of the salsa into each tortilla. Now fold the tortilla over to make a half moon shape. Quesadilla! Coat each salmon fillet with a little pan spray, season with salt and pepper and proceed to the grill. Grill the salmon until it is 3/4 of the way done. At this point, place the quesadillas on the grill and toast them until the cheese is hot inside. Be careful not to burn the tortilla.
For The Plate:
Cut each quesadilla into 4 peices. Be careful, the cheese will run out if it is too hot! Arrange the cuts with the points toward the middle of the plate. Place the cooked salmon in the middle and spread an even ammount of black bean and corn salsa around each plate. Garnish with chopped cilantro and a thyme sprig sticking out of each salmon fillet. Looks great!!
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