Salmon, black beans, peppers and rice make a healthy Baja-Mediterranean inspired complete meal in easy clean up foil packets.
I grilled these outside because it’s too hot to use the oven but they can easily be baked in the oven in parchment paper, which may be safer than cooking foil.
Buy (or catch) the freshest fish that you can find. I’m in my Nevada kitchen today so Alaskan sockeye salmon is readily available and I even found it on sale at Whole Foods last week at $12.99 a pound. However when in Baja I would use these same ingredients and substitute red snapper or yellow tail for the salmon. Any fish would be delicious in this Baja inspired one packet meal.
Baja Salmon, Black Bean Salsa and Rice Grilled in Foil Packets
Easy Baja style grilled salmon with black bean salsa and rice. Grill in foil or bake in parchment paper. Save time with pre-cooked rice and canned black beans.
- 1 pound Pacific salmon fillet divided
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cups cooked white or brown rice
- 2 cups cooked black beans or 14 oz can
- 1/2 cup onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup red, orange or yellow bell pepper, chopped
- 1 lemon, sliced and juiced
- 1 jalapeño seeded and minced
- Step 1 Season salmon with salt and pepper. Cook rice as directed.
- Step 2 Prepare salsa by combining black beans, peppers, onions, cilantro and a squeeze of lemon, may substitute lime.
- Step 3 Layer 1/4 cup of rice, 4 ounce salmon fillet, 2 lemon slices and 1/4 cup of black bean salsa in a foil packet for grilling or parchment paper if baking in an oven.
- Step 4 Grill over medium heat for 15 minutes for a 1 inch thick 4 ounce fillet. Turn once after 7 miuntes. Let rest 5 minutes and carefully open packet. Salmon should be uniformly pink and flake with a fork. Serve with additional lemon wedges and fresh cilantro.
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