Grilled Salmon Steaks with Black Bean Salsa

SALSA

1 (15.5-oz.) can black beans. Drained and rinsed
1 orange sectioned and diced
½ cup finely chopped tomato
1 cup frozen corn
1 Tbsp. lime juice or juice of 1 lime
1 tsp. sugar
¾ tsp curry powder (more if you like curry)

In medium bowl, combine and mix well. Let stand at room temperature 15 to 30 minutes or refrigerate up to 2 hours. Stir before serving.

SALMON

½ cup Soy sauce
½ cup Semi-dry white wine (Lakeshore Demi-Sec)
1½Tbsp  minced Garlic
1Tbsp minced Ginger

2 (8-oz.) 1 inch thick salmon steaks, skinned, and cut into 2 pieces.

In a baggie, combine the Soy sauce with the next 3 ingredients and mix well. Rinse & pat the salmon dry. Marinate salmon for 2-12 hours in the soy sauce mixture in the refrigerator. Grill over low heat with the cover on for 6-8 minutes.  Baste with the marinade and grill the second side 5-7 minutes or until the salmon flakes easily.





4 servings.

Serve with a crisp, flavorful, white wine such as Riesling, Dry Riesling, or Lakeshore white.

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