Charlene's Recipe

Grilled salmon with black bean salsa

Category: almost homemade

1/4 cup white wine or reduced sodium chicken broth
1/4 cup reduced sodium soy sauce
1 garlic clove, minced
6 salmon fillets (4 oz each)
SALSA:
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn, thawed
1 medium sweet red pepper, diced
1/2 cup seedless red grapes, chopped
1/4 cup fat free Italian salad dressing
1 Tbsp canned chopped green chilies
1 tsp brown sugar

In a small bowl, combine the wine, soy sauce and brown sugar. Set aside 2 Tbsp mixture for basting. Stir garlic into the remaining mixture. Place in a large resealable plastic bag; add the salmon. Seal the bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
Meanwhile, in a small bowl, combine the salsa ingredients. Cover and chill until serving.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Place salmon skin side down on grill rack.
Grill, covered, over medium heat for 10-12 minutes or until the fish flakes easily with a fork, basting occasionally with the reserved wine mixture. Serve with salsa.